Tuesday, August 5, 2014
The two cucumbers at the bottom are about six inches, the perfect size for slicing or making spears for eating raw. The one on top is fat and closer to nine inches. Too big, my mother would have said, before putting them in the bucket to be given to the hogs. I like them after they get to this size, and this is how I prepare them.
First, peel them. I know some people leave strips of the peel on to look good, but after they are this mature, the peelings are bitter and need to be removed. Peel them. Trust me. Cut the cucumber in half.
With a spoon, scrape out all the seeds.
Here they are, nice and clean. They smell good, too.
Cut the halves into quarters,
then cut into small pieces.
Looking good! They are ready for the bowl.
Peel and slice a small onion. I used a purple one this time, because it was so pretty and it was the only one I had in the house. I use my favorite, Vidalias, when I have them, but these are just about as good.
Put the onions in the bowl with the cucumbers and mix.
Squeeze about two tablespoons of Italian dressings over the top. You can use any kind of dressing that you prefer. I have tried other dressings, but Italian is our favorite for this.
Mix it all up and enjoy. We add salt and pepper individually when it is on our plates.
I usually make about a quart of this at a time. Put it in a covered container and it is even better the next day. I don't know how long it will keep in the refrigerator; it never lasts more than two days here.
Enjoy, and don't throw those big cucumbers away!