Spicy Marinated Cucumbers
I love the fresh, light taste of cucumbers. Especially as a compliment to a spicy main dish. My lovely neighbor and I decided to have an impromptu barbecue last night and my job was to make the sides to pair with cajun spiced shrimp. I went with my traditional go to grilled potato packet and a new dish – spicy marinated cucumbers. This dish was inspired by a recipe from one of my new favorite cooking magazines, Epicurious.
SPICY MARINATED CUCUMBERS
1/8 C Rice Vinegar
1 T Dijon mustard
1 T Honey
1/2 Sweet white onion
1 English hot house cucumber
1 T Sriracha
1/2 tsp Mirin
Salt and pepper to taste
- Cut your cucumber into three equal pieces, lengthwise.
- Use your mandolin set to 1/8 inch to slice the cucumber into thin slices.
- Slice your onion to the same size. Use the mandolin if you want to.
- In a bowl, combine rice vinegar, mustard, salt, pepper, honey, onion, sriracha and mirin and whisk to combine.
- Put the cucumber and onion in the bowl and mix to combine.
- Put in fridge, covered, and let it marinade for as long as you can. Remember, the longer it marinades the more flavor it will have.
I’ve tried so many different combinations of flavors in a cucumber salad but THIS one is my favorite. And you can put as much or as little as you want of the sriracha and mirin. I started with the hot stuff, then added in the mirin to balance it out.
The recipe I used for inspiration said that you should use a vegetable peeler to slice your cucumber but to me, a little girth goes a long way. A little thicker, more time to marinade and you’ll have more flavor sticking to your cucumber.
The onion sliced much nicer than I expected on the mandolin. Then I had slices that were the same size. Worked out well.
Yum! Perfect pairing. I ended up letting my cucumber marinate for about an hour. The left overs stayed in the fridge over night and were really good the next day.