Our neighbor gave us some cucumbers from her garden. I'm not a big fan of store-bought cucumbers, since they often have a rather bitter taste. But fresh from the garden, they have an entirely different taste, crisp, and sort of sweet.
I wash them, peel them, and slice into thin "chips" which work well with any kind of low carb dip, or for adding to salads.
Another way to use cucumbers: "instant" pickles. Bring half a cup of apple cider vinegar and a cup of water to a boil. Add half a cup of Splenda (the bulk powder). Pour over the cucumber slices and refrigerate until cold. Crispy, sweet/sour, cold--a great hot-weather snack.
Thursday, May 31, 2007
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