Mint-Marinated Cucumbers are a fresh and delicious side dish, perfect for the hottest time of the year when you don’t feel like cooking. A really simple and quick recipe that will surprise you with its goodness. It’s a dish that pairs very well with boiled eggs, fresh fish, or fish in oil, although you can pair it with whatever you like because it will surely be perfect. Moreover, cucumbers are very healthy for us, if only for the few calories they contain and their high water content.
If you like fresh marinades, then don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 large organic cucumbers if possible
- 1 lemon
- 1 tablespoon honey of your choice
- 3 sprigs fresh mint
- 2 tablespoons extra virgin olive oil
- to taste salt
- 0.21 oz walnut kernels
Tools
- Blender / Mixer
- Mandoline / Knife for cutting vegetables
- Paper towel
- 1 Plastic wrap
Preparation
First, set up your workspace with all the ingredients already measured so that everything is at hand.
After washing and gently drying the mint leaves, place them in the food processor along with the lemon juice, walnuts, extra virgin olive oil, and honey.
Finely chop everything and move on to the cucumbers. Wash and dry them because we will chop them with the skin on. Slice them rather thinly with a mandoline or a sharp knife and place them in a bowl. Pour the chopped mixture over them and sprinkle with salt.
Mix well, cover with plastic wrap, and refrigerate for at least an hour. Once ready, drain them but do not discard the juice.
Strain the juice and save it for the final seasoning. Squeeze the cucumbers well to remove additional liquid and arrange them on a serving plate. Finally, season them with the reserved chopped mixture and add pieces of walnut kernels and fresh mint as desired.
Serve our Mint-Marinated Cucumbers cold from the fridge, but before serving, add a drizzle of extra virgin olive oil.
Tips and storage:
The cucumbers prepared this way keep perfectly for one or two days in the fridge, but in a glass or ceramic container with an airtight lid.
I always prepare this dish at least half a day in advance so that the mint-marinated cucumbers can absorb the flavors well.
If you don’t like walnuts or are allergic to them, you can replace them with pine nuts or any other type of nuts you prefer.
If you don’t like walnuts or are allergic to them, you can replace them with pine nuts or any other type of nuts you prefer.
