I was sort of gifted with a lot of cucumbers so I had to make a really nice cucumber salad to eat all week instead of my normal salad. I came across chef Binkley’s recipe for marinated cucumber salad on the web. I figure since he is one of Arizona’s greatest chefs that his recipe has to be really great so I sort of based my recipe similar to his. I do note my idea of serving will differ from yours. For me this will make around 10 lunch size meals. This takes two days to prepare for the pickling.

Ingredients for around 10 servings

12 cucumbers – peeled, seeds removed, cut in slices

2 pickled jalapeños (preferably home made) – chopped

2 cups rice wine vinegar

2 Tablespoons sugar

1/4 cup sea salt

1 cup bell peppers – diced

1 large red onion – sliced paper thin on mandolin

1 cup lime juice

1/2 cup water

1/4 cup sugar

1 Tablespoon salt

3 cups roasted corn

2 Tablespoons fresh parsley – chopped

2 Tablespoons fresh mint – chopped

2 Tablespoons fresh cilantro – chopped

2 Tablespoons scallions – chopped

Directions

Rice wine vinegar, 2 Tablespoons sugar, 1/4 cup salt get mixed together in a large bowl. Add cucumbers and jalapeños. Let sit out around one hour and stir occasionally. Refrigerate separate from other vegetables going into the salad.

Get a sauce pot on medium high and heat up the water, remaining sugar and remaining salt till dissolved. Let cool and mix in lime juice. Pour into the onions mixed with bell peppers. This needs to pickle over night. put it in the refrigerator and put the salad to gather the next day.

Next day put the salad together and serve immediately.

Enjoy!

Special THANK YOU to chef Binkley for posting his recipe on the internet so I could come up with this delicious salad.