from-cookinglight

Sweet-Spicy Cucumbers over Tomatoes

Sweet-Spicy Cucumbers over Tomatoes Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Ingredients

  • 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

Preparation


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)

Nutritional Information

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