What’s Cooking?…Bread and Butter Cucumbers

Cucumbers are in season now.  They are easy to prepare.  I am rather a fan of one main ingredient salads.  They are simple and quick to construct and quickly add another dish to a meal.  Great last minute way of getting greens on the table!  Lauren can attest to that, she has tested the recipe!

This is one I like to make anytime.  Use it with lunch or dinner and if there’s any left over its always great on a roll or sandwich the next day.  It keeps well for a couple of days in the fridge as the cucumbers become a bit “pickled” in the vinegar and stay crisp, in total contrast to most salads.  It’s refreshing and nice in the hot weather and can accompany just about anything.

This is how I do it.


1 large continental or 3 small Lebanese cucumbers
1 tablespoon white sugar
2 tablespoons white vinegar
freshly ground black pepper
pinch of dried chilli flakes (optional)

pinch of salt


 Wash and dry cucumbers.  They can be scored longitudinally with a fork if desired.  Use the slicer on your grater to quickly and thinly slice the cucumbers.
 Add the sugar, vinegar, pepper, chilli and salt to the serving bowl.
Add the sliced cucumbers.  Move the cucumbers around to coat them in the dressing.  Allow to stand for a few minutes.  Repeat.  That’s it!  Viola!  Ready to serve.

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