Armenian Cucumber Salad
serves 4 as a side dish
1/2 cup cider vinegar
1/4 cup water
1 small cove of garlic, crushed
healthy pinch of salt
1 Armenian cucumber, thinly sliced, about 2 cups
1/4 cup thinly sliced red pepper*
2T finely diced red onion
2T finely diced yellow pepper
1 tsp dried dill weed
1/2 tsp black mustard seeds (optional)
Combine cider vinegar, water, sugar and garlic in a small sauce pan and bring to a boil. Stir and remove from the heat when the sugar is fully dissolved. Add a pinch of salt and let cool.
Meanwhile, toss all the remaining ingredients together in a medium sized bowl. When the dressing is cool, pour over the vegetables; you may not want to use all the dressing if you prefer a drier salad. Toss and serve right away. Also, since the salad improves with sitting, it's fine to do this up to several hours ahead of time.
Alternatively, carefully lay out the cucumber slices on four white plates. Sprinkle on the red and yellow peppers and the red onion. Follow with the dried dill and black mustard seed. When dressing is cool, drizzle over the vegetables and serve.
* I used another wonderful Mystery Box treat for the red pepper in this recipe: the red piquillo pepper which is a nice blend of juicy-sweet and slightly hot. You can substitute all red bell pepper or a combination of red bell pepper and something with a little heat, like a red jalapeno.