We’ve been experiencing a rare mid-February heat wave – and for my friends in the Southern parts of the US, I really mean it. This isn’t a 40 degree heat wave, over the past weekend we hit 60 degrees! In February. The golf course by my house even opened up for the weekend. Yes. Golfing. In Minnestoa. In February. So to celebrate the springy weather (which we know won’t last) we’ve been craving and eating grilled and light springy/summery meals.
I shared my recipe for Sour Cucumbers last summer which is a basic oil and vinegar cucumber recipe. One of my favorite spins on this classic is a sweet and spicy version that I found years ago from Healthy Happy Life. I more or less follow the recipe when I make it, just tweaking the seasoning as I go. It’s perfect for a mid-winter warm up because cucumbers are available all year round!
Here’s what you need:
Start by peeling and slicing a cucumber, I use the thinnest setting my mandoline has but you can go one up from that too if you like. You do want these to be very thin.
This is one of my favorite kitchen tools but, please be careful using this tool – and use cut proof gloves or the guard it comes with. Don’t ask how I know, just trust me on this one. I had to buy Tory a pair of cut proof gloves after she lost a piece of her pinky finger to her mandoline.
Then slice, on the same setting, enough sweet onion to get you about a quarter cup.
Squeeze in just a tiny bit of lemon juice and toss the onions and cucumbers to coat.
I got this citrus spritzer for Christmas that you stick into the lemon/lime and it sprays for you – I am dying to try it out when my kitchen is finished being remodeled (T minus 9 days until I can use it again).
Now mix together the marinade it’s a combination of apple cider vinegar, olive oil, agave syrup, red pepper flakes, black pepper, and kosher salt.
Whisk well together and pour over the cucumbers.
Toss the cucumbers together, making sure to separate them so they all get coated with the marinade.
Chill in the fridge for a few hours before serving.
These go awesome with a fresh grilled burger to complete your summer in February treat!
- 1 cucumber, peeled
- Sweet onion, a quarter cup of slices
- Fresh lemon juice, just a squeeze
- ⅓ c apple cider vinegar
- 2 T olive oil
- 3 T agave syrup
- 1 t red pepper flakes
- ½ t fresh ground black pepper
- Pink of kosher salt
- Carefully slice the cucumber and enough onion to make a quarter cup on the thinnest setting of a mandoline. Or slice paper thin with a knife.
- Place in a bowl and toss with a squeeze of lemon juice.
- Whisk together remaining ingredients. Pour over cucumbers and onions.
- Toss together, separating cucumbers as much as you can.
- Allow to chill in the fridge for 2-3 hours before serving.