Why pickle when you can marinate?
If you want to try your hand at apartment gardening, start with mint. No, really. It’s like gardening for dummies.
Having a mint plant right outside the kitchen window (ok, I actually have to stretch out the kitchen window and reach around to the other window in an awkward balancing act so as to not fall out of the 4th floor apartment and into the courtyard) has meant putting mint into absolutely everything. Eggs? Yes. Rhubarb? Yes. Yogurt? Yes. Chocolate? Of course.
And so I decided that mint would be fitting for one of my favorite summer recipes of all time: Marinated Cucumbers. Why marinated? Because the marinade takes less than three minutes to make, you let the sliced cucumbers sit for an hour, and then you have a delicious, vinegary item on hand for the rest of the week (if it lasts that long). No complicated pickling maneuvers required. Summer in a bowl really.
Serve on a salad, on a sandwich or on their own.
Marinated Cucumber with Mint
1 English cucumber, thinly sliced
2 tablespoons organic cane sugar
2 tablespoons vinegar
1 tablespoon chopped fresh mint
1/2 cup water
pinch of ground pepper + salt
In a bowl, combine water, sugar, vinegar, mint, salt and pepper. Stir until sugar dissolves.
Cover and store in refrigerator (better yet, put in a glass jar with a lid).