Sweet-Spicy Cucumbers over Tomatoes
-2 c. thinly sliced picking cucumbers (about 2 cucumbers)
-1 c. thinly sliced Vidalia or other sweet onion
-1/2 c. cider vinegar
-1/4 c. sugar
-1/2 tsp. salt
-1/2 tsp. mustard seeds
-4 garlic cloves, minced
-2 whole dried red chiles
-16 (1/4″ thick) slices tomato
-1/8 tsp. salt
-1/8 tsp. freshly ground black pepper
Arrange half of cucumber in a 9″ pie plate. Top with half of the onion. Repeat procedure with remaining cucumber and onion.
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.
Arrange tomato slices on a platter; sprinkle evenly with 1/8 tsp. salt and black pepper. Remove cucumber mixture from marinade with a slotted spoon; arrange over tomato slices. Yield: 8 servings (serving size: 2 tomato slices and about 1/3 c. cucumber mixture)
*Notes on this recipe: I did not use pickling cucumbers. I also forgot to get chiles when I went to the store, so I substituted a couple of shakes of crushed red pepper. I would recommend using smaller tomatoes, like Roma or something around that size unless you really really like tomatoes (I felt the larger ones I used were on the border of too-muchery). I let it marinate for 2 days in an 8″ cake pan covered with foil because my pie pan was occupied. The onions would do nicely sliced into thin rings.
This was spicy and crisp and totally delicious!