from Edible Seattle July/August 2011
serves 6 | start to finish: 1 hour
If you're the type that treats the pickled carrots at the salsa bar more like a salad than a condiment, this recipe is for you. Marinated with garlic, jalapenos, sliced cucumbers take on a bit more flavor--for more heat, choose a hotter pepper. Eat this salad straight from the bowl, or pile it onto tacos. It's even better the next day.
1 pound small thin-skinned cucumbers, thinly sliced
2 jalapeno peppers, thinly sliced
3/4 cup apple cider vinegar
2 cloves garlic, very finely chopped
juice of 2 large limes
salt and freshly ground pepper
1/4 roughly chopped fresh cilantro
Stir the cucumbers, peppers, vinegar, garlic, lime juice, salt and pepper together in a bowl just big enough to fit them all. Let the salad sit at room temperature for 30 minutes to one hour, stirring often. Just before serving, stir in cilantro.
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