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Sweet-Spicy Cucumbers over Tomatoes




Source of Recipe


Source: Cooking Light-5/02






Recipe Introduction


Be sure to use pickling cucumbers, which are shorter and thinner-skinned than regular cucumbers. Though 4 days in the maximum, the longer the cucumbers marinate, the spicer and more garlicky they'll become.






List of Ingredients



• 2 cups thinly sliced pickling cucumbers (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 cloves garlic, minced
  
• 2 whole dried red chiles
  
• 16 (1/4-inch-thick) slices tomato
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon freshly ground black pepper
  






Instructions



1. Arrange half of cucumber in a 9-inch pie plate. Top with half of onion. Repeat procedure with remaining cucumber and onion.
   
2. 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.
   
3. 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.
   
4. Yield: 8 servings (serving size: 2 tomato slices and about 1/3 cup cucumber mixture). 32 cal, 0.2g fat, 0.8g pro, 7.7g carb, 1g fiber, 0mg chol, 0.4mg iron, 115mg sod, 11mg calc.