So, last year I gave you the recipe for a wonderful tomato salad that even if the tomatoes were not too good the salad would still taste Devine.
And the reason for that would be the great Romesco sauce. Today we are adding one more layer of complexity if you want to build the best "horiatiki" Greek salad.. Which is a tomato salad with cucumber, olives and feta cheese.
But we will treating the cucumbers a bit differently this time... We will be turning them into a pickle and in that way we can use them in our sandwiches or plain with some ouzo and in general to make something different and tasty.
We will put the cucumbers in jars and after sterilization we can keep them in a dark cupboard for up to a year (even though after six months they will not be as crispy).
This particular pickle is not fermented so we do not have to wait some time to eat them. Also it is a great way to keep this vegetable for some time especially if we grow them and we have a large production.
It is true though that pickles have sort of vanished from the market... I mean I remember that my relatives used to make some in the village in Evia but do not see that happening very much anymore. But also you cannot seem to be able to find good pickles in the shops either.
I believe though that we must return to them. And the reasons are:
a) Seasonal produce usually has less amount of pesticides and herbicides and in general it is less polluted. So, buying tomatoes in the winter time is bad as they will tend to be of not as good quality.
b) seasonal produce is tastier. A summer tomato or a summer cucumber will be tastier than a winter one.
c) Seasonal produce is cheaper.
d) pickles esp. the fermented ones are giving us wonderful gut friendly bacteria and that is great for our well being.
So... give this pickle a try and maybe it will drive you to try and make some more.. I will be making a lot more for sure!