Spiced English Cucumber Slices
Nothing like crisp, only slightly wilted, cucumber slices that have bathed in a sweet-sour-spicy-aromatic infusion.
These English cucumbers beautifully accompany smoked meats and cold seafood plates. My Chef amigo, Kevin Babbitt, created this recipe for a Fall party that we catered. The combination of Coriander with Red Chile flakes is remarkable.
I invite you to email Chef Kevin if you like how this turns out for you. He’s always happy to share recipes and techniques. His email follows the recipe.
1 English Cucumber (that’s the one in the plastic wrap. Won’t have problem w/seeds)
1/2 Cup Rice Vinegar
1/4 Cup Red Wine Vinegar
1 Cup Water
3/4 Cup White Granulated Sugar
1 Tbsp Coriander
1 Tbsp Black Peppercorns
1/2 Tbsp Red Chile Flakes
1 Tbsp Kosher Salt
1 Bay Leaf
1. In a saucepan heat all of the ingredients, except the cucumber of course, until the sugar has dissolved completely. Set aside and let the solution cool until it is tepid.
2. Thinly slice the English cucumber. Using a mandolin is great but a knife will do.
3. Place the cucumber slices in the solution and let the flavors infuse for 45 minutes.
4. Drain and serve immediately or chill in the fridge for later service.
Feel totally free to Email Chef Kevin Babbitt about his fresh recipe: firstname.lastname@example.org