Bowl of Marniated Cucumbers
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Cucumbers Marinated
Russia
  -   Smedomi
Makes
Effort:
Sched:
DoAhead:  
1-1/4 #  
**
4 hrs
Must
This different take on cucumbers is a very popular zakuska (appetizer) in Russia, served by the piece rather than as a salad. The garlic and pepper give them a mild but interesting bite. You can serve in a bowl with toothpicks, or, my favorite, on cut squares of black bread (see Gallery). Served plain, they may be dipped in honey or sour cream.



1-1/2
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2
1/4
3
3
1/2
1/2
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#
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cl
c
T
T
t
t
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Cucumbers (1)  
-- Marinade
Garlic
Parsley
Olive Oil, ExtV
Wine Vinegar
Salt
Pepper, black  
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Make   -   (4 hr - 22 min work)
  1. Cut ends from CUCUMBERS and cut into thick sticks about 2 inches long, or however long fits in your cucumbers without waste. For smallish Persian Cucumbers I quarter them lengthwise and cut in make 2 to 3 cuts crosswise, depending on length. Put them in a non-reactive bowl to be marinated.
  2. Crush GARLIC and chop very fine. Strip leaves from PARSLEY and chop them fairly fine (measure is after chopping). Mix together all Marinade items and whip it all together well. Pour over Cucumbers and tumble to coat well.
  3. Let marinate at room temperature for at least 3 hours, tumbling now and then, then refrigerate until well chilled.
  4. Drain the Cucumbers and serve as appetizers, with toothpicks or on squares of black bread, or however you want.
NOTES:
  1. Cucumbers:   If at all possible, use narrow unwaxed cucumbers that need not be peeled or seeded (Persian, Japanese, European. etc.). If you must use the standard green blimps, peel them and seed them. Weight given is after peeling and seeding.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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