It seems that now we are in the depth of the desert summer the only plant still booming is the cucumber. I discovered a great little farm near us - Grandma's Farm (19th Ave just north of Dobbins) - and she has had no shortage of Armenian cucumbers. Mike loves my cucumber salad, so I make a batch every weekend.
1 large or 2 medium armenian cucumbers (if you use traditional or english you'll need 3 or 4), thinly sliced
1/2 white onion, thinly sliced
1 C white vinegar
3/4 C raw sugar
3/4 C water
1 T dried basil
Combine the water, vinegar, and sugar in a bowl, stir until sugar disolves. Add the cucumber and onion; crumble the basil over top. Cover and let stand 2 hours at room temp or overnight in the fridge. Serve. This will stay nice all week, so add it to every meal. If your eat all the cucumbers, you can always add more. I just make fresh pickling liquid every weekend.
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this sounds yummy(I may use dill, it is my catnip)! I grew these this year and made a batch of pickles already. I love the flavor and texture. thanks for sharing this recipe.
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