Salad by Organic Chef Tom, photo by debi athos

Ingredients:

2 cups organic cucumbers, sliced ¼ inch rounds
1 medium onion, sliced into thin rounds
½ tsp dry dill or 1 tsp fresh dill, diced
½ tsp dulse flakes or 1 tsp chopped dulse
1 Tbs ume vinegar

Prepare and enjoy this recipe 3 ways:

1. Simply toss ingredients into salad bowl and serve as a salad. 

2. Marinate salad for an hour or more to allow flavors to mingle and the cucumbers to soften and begin to pickle from the ume vinegar.

3. Press cucumbers for quick pickles by tossing ingredients and placing into a bowl and placing a plate that will fit on top of the salad inside the bowl. Add a heavy weight on top of plate ( I use a quart jar filled with beans or grains.) Allow to pickle for about 3 hours
(or until liquid covers cucumbers) out of the refrigerator or 6 to 8 hours or overnight in
the refrigerator. 
Stores in refrigerator for 2-3 days

You may want to double this recipe... it is a nice, cooling addition to your nourishing summer meals.

Organic Chef Tom’s

Cool Cucumber Salad & Quick Pressed Pickles

Our front yard urban garden provides
a plentiful supply of cool, refreshing organic cucumbers. This recipe is quick and easy to prepare and naturally delicious!

This recipe can be enjoyed as a toss and serve salad, marinated for an hour or more to mingle flavors and pickle the veggies or pressed with a weighted jar for quick tasty pickles. 

Marinade Recycling Tip:
When all the veggies are eaten from this  salad / pickles dish, you can add more cucumbers and onions and a few dashes of ume vinegar to the pickling liquid and season another cucumber salad or marinade more pickles in the refrigerator for up to 3 times.

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