I opened my refrigerator last week to find that cucumbers had been miraculously multiplying in my vegetable drawer.  I suppose that it was partly due to the fact that they just looked so inviting at the grocery store, so large and crispy looking, fresh and local — the perfect thing to eat on one of the many, many hot, hot days we have had this summer.  I couldn’t resist just buying a bag full.  I had a dream of making pickles with and for my kids (best laid plans).  And now they were destined for the trash can if I didn’t use them.  I peeled and chopped up one VERY LARGE one and salted it and let it sit for an hour, giving in just a little to my pickling urge.  I then took a paper towel to sop up the extra liquid.  Next I chopped up a little dill, garlic, fresh red pepper and chive and added it to the bowl, tossing it with some olive oil and cider vinegar and a little additional salt and pepper.  It was the perfect summer salad for a hot night.  And easy! My daughter gobbled it up, believing it to be a new kind of pickle.  I could have eaten the whole bowlful myself.  I liked it so much, I took my two remaining cucumbers and made it again for my in-laws the following night.

A Bit Pickled Cucumber Salad – for 4

1 large or 2 medium sized pickles, peeled and chopped about 1/8 inch thick

1/3 cup chopped red bell pepper

1 tbsp of fresh dill

1 tbsp of fresh chives

1 clove garlic, minced

1 1/2 tbsp olive oil

1 tbsp cider vinegar

Freshly Ground Salt and Pepper

Peel and chop the pickles and generously grind sea salt and let them sit for 1-2 hours.  Take a paper towel and soak up excess liquid.  Add chopped bell pepper, minced garlic, dill and chives to bowl and toss with olive oil and cider vinegar.  Salt and pepper to taste.