The Gluten-Free Homemaker

Not long ago I posted a Cucumber Mint Granita.  I liked the flavor combination so much I used it again in this simple recipe.  It’s a great way to use cucumbers from your garden, and it only needs a little bit of mint.  If you don’t have mint of your own (it’s very easy to grow, but can also spread to places where you don’t want it), see if a neighbor has a little you can pick.  About 15 - 20 medium sized leaves is plenty.  Of course, you can buy cucumbers and mint at the store too.

I made this to take to a celiac support group meeting recently and it was a hit.  My family liked it too.  It keeps for a while in your frig and becomes more like pickles as it sits.

The ingredient amounts aren’t very important.  Use as much or little as you like.  I used a small amount of rice vinegar, but you could substitute apple cider vinegar and/or  use a little more if you are fond of vinegar.  You can also peel the cucumbers or leave the skin on if it is tender.  I have done it both ways and both were good.

Cucumbers & Mint Salad

• 4 c. chopped cucumber
• 2 Tb. rice vinegar
• 1/2 tsp. salt
• 1 Tb. minced mint leaves

Combine all ingredients and chill.

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This post is submitted to the following food carnivals:

• Tempt My Tummy Tuesday
• Tasty Tuesday
• Delicious Dishes
• Real Food Wednesdays

Labels: vegetables and side dishes