I love to snack on healthy foods. This Two Ingredient, Cucumber Pickle is a breeze to prepare. As I mentioned in THIS video, two claps it’s the time it takes for you to make this recipe—which is not even a recipe.
It can be a recipe if we prepare a vinaigrette to go along and jazz it up a little. That’s exactly what I did in my cookbook, Latin Superfoods. I included a recipe for Addictive Cucumba Salad (page 109) in which I treat the cucumber just like I do here, pickling with salt. Then I make a delicious vinaigrette with lime juice and aji paste. I also toast some cooked quinoa to make it crunchy and garnish with microgreens.
I have been making these cucumbers for a very long time. So long that I never even thought about a blog post. Then I got my hands on this salt and thought, “Wow, this Ankerio salt would shine in my cucumbers.”
I eat them as a snack, I add them to cheese boards, I add them to Asian recipes, to sandwiches— especially this Green Goddess Sandwich—to salads, and even to pasta dishes.
This Two Ingredient Cucumber Pickle is a staple in my house. No member of my family doesn’t open the refrigerator and starts snacking on them while they see what else is available in the fridge to consume. And when they disappear, my kids ask me to make them repeatedly. In other words, I make this Two Ingredient Cucumber Pickle about twice a week.
Cucumbers are such an incredible vegetable. You can find them worldwide, and each country has a different approach to using them. It is popular in Latin cooking, Mediterranean, Greek, Italian and Asian recipes. The cucumber belongs to the same family as squash and melons. It grows on a climbing plant that is 3 to 10 feet long.
Let me share an oldie from my kids growing and harvesting cucumbers in our small garden.
You can use the mini seedless cucumber, the English cucumber, or the regular cucumber. It doesn’t matter. This method will work with any cucumber. The color of the skin varies from green to whitish. The skin may be smooth, ridged, or rough but always glossy. Certain varieties have spiny bumps.
There are many health benefits to eating cucumbers:
- It’s a good source of hydration.
- It is suitable for bone health.
- It helps protect against colorectal cancer.
- They are good for heart health.
- They help lower blood sugar.
- It helps with mood variations.
- It is good for the skin.
Make sure to buy firm cucumbers. If you press them and they feel soft, that might signify a mature cucumber.
Watch a video of this Two ingredient Cucumber Pickle
Two claps, and you’re making this cucumber! Clap back at me with a photo of your cucumber or tag me on social media.
Two Ingredient Cucumber Pickle
Serves 4 people ( as snack)
Ingredients:
Six Mini Seedless Cucumbers
1 teaspoon or one large pinch of salt ( I used Ankerio salt)
Procedure:
Cut the ends of the cucumbers and slice them thinly with the skin on.
Place them in a bowl and toss them with salt. Transfer to a colander and place a colander inside a bowl to catch the juices or a plate. Let them sit for at least 30 minutes. Discard the water accumulated. Transfer to a nicely decorated bowl and serve at room temperature.
You can store them in a plastic container for 3-4 days in the refrigerator.
Cucumbers might continue to drain water; pour the water out every time.
I’m so happy that you visited today. Thanks for reading and browsing my site.
Make sure to share this story with someone who cares about this topic.
I’d love to know what you think about this article. Please send an email.
You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A Cookbook.
Visit my YouTube Chanel @LeticiaMoreinosSchwartz
The easiest and most impactful thing you can do to support is to subscribe to my newsletter and to my channel on YouTube. And of course, tell your friends about it.
I’d love to connect with you on social media:
Instagram @LeticiaMoreinosSchwartz
Twitter @ChefLeticia
Facebook @ChefLeticiaHealthyCooking
Linked In @LeticiaMoreinosSchwartz
See you next time,
Leticia
