Raw Vegan Recipe: Tommie’s Marinated Cucumbers with Onion

I have always loved pickles. After my father’s death when I wasn’t quite five years old, Mother had suitors. Most of them, she could have done without (and, especially, so could I). They were, by and large, unwelcome. She didn’t remarry until I was married and had given birth to my firstborn so you can see she was picky. One of the erstwhile suitors brought her a box of chocolates. After he left, I started sobbing and threw myself on the bed in a dramatic show of dislike. She said, “Honey, what’s the matter?” I gathered all the disdain I could and pronounced my sentence, “I don’t like him! He brought you CANDY and I wanted PICKLES!” I must clarify that statement. If he’d brought pickles, I would have found some other reason not to like him. What I said gave my mother yet another story to tell.

My yen for pickles had me searching the World Wide Web until I found Bubbies Pure Kosher Dills, a raw pickle. They are expensive and relatively hard to find. To get them, I have to travel anywhere from 80 to 100 miles round trip. As a consequence, I have them for a special treat now and then. But now I can have “sort of” pickles just about any time I want them. Enter my original recipe for…

Tommie’s Marinated Cucumbers with Onion

Marinated Cucumbers

2 English cucumbers (squeeze both ends when selecting them–if either end is soft, select another one)
1 medium sweet onion
Juice of 3 lemons
1 tbsp extra virgin olive oil (I like a full flavored one for this)
1 1/2 tsp sea salt
1 tsp Chinese five spice powder (I haven’t tried Frontier’s brand but it’s available)
Note: I have found I don’t get the same results unless I use the Dynasty brand five spice.
1/2 tsp garlic granules (I use Frontier)
Wholesome (the brand) raw organic dark agave nectar to taste

I run the cucumbers and onion through the Cuisinart using the slicing blade. Don’t push them through. The weight of the veggies will make them just the right thickness. Mix the other ingredients together thoroughly with a whisk. Put the sliced cukes and onion in a large bowl and pour the liquid over them. Stir to coat all the slices. Put in a covered container in the fridge. Stir a couple of times the next few hours and press the cucumbers down so the liquid covers them. Leave overnight. Serve chilled or room temperature. Keeps several days, covered, in the fridge. I don’t know how many because none of them have lasted long enough to spoil.

I’ve made these enough times that I don’t usually need to refer to my list of ingredients. However, once I forgot the garlic granules but it was no biggie. The cukes were still delicious.

BTW, the Frontier herbs and spices are available from Amazon, too. They come in packages of multiples. Get some of your friends to go in with you and it will make the seasonings very affordable.

2 Responses to Raw Vegan Recipe: Tommie’s Marinated Cucumbers with Onion

  1. Sparrow July 3, 2010 at 8:51 pm #

    I used to go nuts over Bubbie’s sauerkraut! Now I make my own in four days (no mess, no smell, no bugs!) with the Perfect Pickler (http://www.perfectpickler.com) I use purple cabbage for my sauerkraut and it comes out looking like jewels! I haven’t tried pickles yet, but I was never a huge pickle fan. My friend Lainie is trying to convince me to try pickled asparagus when it’s in season again. She said it’s almost impossible to find (and she lives in Chicago where you can find anything) and tastes amazing.

    Check out the Perfect Pickler and see if it’s something you might like to try. You can make your own raw pickles and if it’s as easy as the sauerkraut has turned out to be, it will be “easy peasy” and cheap as can be to have raw pickles whenever you want!

    • Tommie July 3, 2010 at 9:03 pm #

      I have a Harsch crock but I’m going to try another sauerkraut/pickle maker I bought some time ago. My daughter has it and really likes it. It’s similar to the Perfect Pickler. When I recover from my trip and related expenses, I’ll have to look into that one, too. My neighbor gave me two large heads of cabbage that I want to turn into kraut this week.

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