Saturday, May 31, 2014

Marinated Spiral Cucumber with beets and walnuts

Found this great slicer at a thrift shop.  Didn't appear to have ever been used and since it was only $3.98 - I figured it was worth the buy.

Gave it a try on a cucumber.  No instructions so I just went with the first blade.  It cuts spirals.  You don't have to make spirals for this - as a matter of fact I found it easier to cut the spirals down a bit, not leave them long.  Long spirals are a pin to serve!

Thought about changing blades for the next cucumber.  Didn't get too far because it was SHARP and my hand slipped.

Of course my husband is the only one who knows where he put the bandages and I can't reach him.  Wrapped it in a clean cloth and worked left handed from there on.

Last week I scored some wonderful baby beets.  I plan on pickling them, but this one is going in with the cucumbers.  

I washed it and diced it as well as you can expect a one handed person to dice something.

In the bowl I also added

2 tablespoons sugar
1 tablespoon course ground black pepper
1 teaspoon mustard seed
1/2 teaspoon salt
2 tablespoons finely diced (came that way in the bag) walnut pieces
1 cup white vinegar

shoved all of that into a pint sized jar, covered and put in the fridge for 48 hours.  That's the point where the beets are a little more tender and so are the nuts, but both retain some crunch - while the cucumbers have not turned to much.

This dish has a strong flavor, but I'm a fan of strong flavors and I love it with a basic salad that has a bit of blue cheese on it. 

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