Sweet-Spicy Cucumbers over Tomatoes
- 2 cups thinly sliced pickling cucumber (about 2 cucumbers)
- 1 cup thinly sliced Vidalia or other sweet onion
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon mustard seeds
- 4 garlic cloves, minced
- 2 whole dried red chiles
- 16 (1/4-inch-thick) slices tomato
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Arrange half of cucumber in a 9-inch pie plate. Top with half of onion. Repeat procedure with remaining cucumber and onion.
Combine vinegar and next 5 ingredients (vinegar through chiles) in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves, stirring occasionally. Pour hot vinegar mixture over cucumber mixture. Cover and marinate in refrigerator 1 to 4 days.
Arrange tomato slices on a platter; sprinkle evenly with 1/8 teaspoon salt and black pepper. Remove cucumber mixture from marinade with a slotted spoon; arrange over tomato slices.
Be sure to use pickling cucumbers, which are shorter and thinner-skinned than regular cucumbers. Though 4 days is the maximum, the longer the cucumbers marinate, the spicier and more garlicky they'll become.
- Yield: 8 servings (serving size: 2 tomato slices and about 1/3 cup cucumber mixture)
|Calories per serving:||32|
|Caloriesfromfat per serving:||6%|
|Fat per serving:||0.2g|
|Saturated fat per serving:||0.0g|
|Monounsaturated fat per serving:||0.0g|
|Polyunsaturated fat per serving:||0.1g|
|Protein per serving:||0.8g|
|Carbohydrate per serving:||7.7g|
|Fiber per serving:||1g|
|Cholesterol per serving:||0.0mg|
|Iron per serving:||0.4mg|
|Sodium per serving:||115mg|
|Calcium per serving:||11mg|