Yep. The one vegetable I just don't like. But just like the quinoa recipe, there always seems to be an exception. The exception is this, because...
They're marinated. I love just about anything that's marinated. And I could (and probably WILL) eat these all summer long. Dill is such a bright, tangy spice that reminds me of summer, and of the dill my grandmother grew among the flowers in her garden. The red pepper flakes - well, we add more than is called for, because who doesn't love a little kick. The rice wine vinegar gives it an Asian flair.
These make a fabulous side dish to fish or chicken, or, you know, to a fork. They (obviously) are fantastic with Asian food, but you could just as easily whip up a batch and take them to a cookout with hot dogs and hamburgers. They're quick, they're easy, and I personally mix them up right in the containers I store them in.
Happy summer, sweet readers!
Asian Marinated Cucumbers
1 large cucumber or 2 small ones, thinly sliced
1/4 large red onion, thinly sliced
1/3 cup rice wine vinegar (usually found with Asian foods)
1/2 teaspoon dried dill weed
1/4 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon red pepper flakes (or just shake the container until you think it'll be spicy enough)
Combine all ingredients in a container with a tight-fitting lid.
Shake the container to mix.
Refrigerate and let sit for at least an hour, shaking occasionally.