Marinated Cucumbers Recipe
If you are wondering why my posting schedule has been all over the place recently…I’ll explain…
Yup, it’s really happening. I’m officially 12 weeks today!
Believe it or not, my first trimester has turned my appetite so much that I couldn’t even bare to look at or think about baked sweets or chocolate…that is a bigggg problem for the blog, and for my general well-being…
For the past month and a half, I have been surviving on drafts I’ve done ahead of time because I simply haven’t had the energy or appetite to play in the kitchen…but this should all be easing up in the next two weeks…so I’m told.
So for today, I’ve chosen to share a very refreshing recipe that’s perfect to soothe pregnancy queasiness. It’s sweet and sour, light, crunchy and simply delightful in the warmer months of the year.
The word marinate might make you think it needs to be prepped far in advance but it actually only needs to sit in the fridge for 15 minutes, and the actual making of it? No more than 5 minutes!
Adapted from Jane’s Blog
A sweet and sour cucumber salad that's crunchy, light and refreshing!
- 4 Mini Seedless Cucumbers, front and end sliced off
- 50g Sugar
- 50g White Vinegar
- ¼ tsp Salt
- 3 cloves Garlic, minced
- 1 tsp Sesame Oil
- Cut each cucumber into 3 pieces and smash each with the blade of the knife. The cucumbers should break apart easily. Place into a bowl.
- Add sugar and massage it into the cucumbers with clean hands for 1 minute. Add vinegar, salt, garlic and stir until well combined. Set aside in the refrigerator until ready to serve, at least 15 minutes to several hours.
- Drain excess marinade as desired and add drizzle sesame oil to serve.