Cucumbers two ways

I keep trying to resurrect my blog, but it’s almost like there’s TOO MUCH to write about.

How can I write about gardening or dogs with all of this *gestures wildly* going on?

I feel deep despair and grief at the current state of our society. I am also experiencing heightened anxiety with a dab of situational depression. I think “heightened” understates it. My pre-existing generalized anxiety has ballooned and morphed into straight-up phobia, courtesy of the pandemic.

But I don’t want to get into all of that. Today I am sharing my two favorite cucumber recipes because cucumbers are in season. Our garden cucumbers have actually grown well this summer—not decimated by cucumber beetles, and not toxically bitter this time. Yea! If you don’t grow your own, please do not buy them at a supermarket right now. I guarantee there is a farm market or stand near you where someone is unloading their bumper crop of cucumbers  three for a dollar.

These two favorite cucumber recipes are tied for first in my book because they’re quite different, so the one I prefer at any given moment depends on my appetite. Both are impossibly easy (required for me).

Korean-Style Cucumbers

Put the following into a one-quart jar:

2 t coarse salt

1 T rice vinegar

1 T sugar

½ t Korean red pepper flakes (gochugaru)

Scrub, peel, and slice cucumbers into spears, enough to pack the jar.

Put on the lid and shake to evenly coat.

Chill 2–3 hours.

That's it.

If you don’t have Korean roasted red pepper flakes, I’m sure other varieties will work fine, but I always use Korean because that’s what I have. If you’ve never tried them, they are worth seeking out—so flavorful. 

Creamed Cucumbers

Scrub, peel, and thinly slice some cucumbers. I don’t know, maybe 5–6 medium ones.

Place in a bowl and sprinkle with 1 teaspoon coarse salt. 

Chill several hours, then thoroughly rinse off the salt.

Mix and pour this simple dressing over them and serve immediately: ½ cup heavy cream, 1 tablespoon sugar, and 1 tablespoon vinegar (works with rice or white vinegar).

Can you skip the salt step? I mean, you can, but you’ll get a bland result.

I grew up in Pennsylvania Dutch country where we often had vegetables served with a cream dressing. My mom made it with whole milk and poured it over plain old iceberg lettuce. Cole slaw dressing, same. Just milk, sugar, and vinegar: NO MAYO. Try it! Click on this online e-book and scroll down to where it says Pennsylvania Cole Slaw.

P.S. I just remembered that creamed cucumbers usually include thinly sliced onions. I can't eat those. If you like onions, go ahead and throw some in. They do go well with cucumber.