Cranberry Mint Marinated Cucumbers |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I have not tried this yet. Ingredients:
4 cups cucumbers, peeled, scored, sliced into 1/4 inch rounds |
2 teaspoons kosher salt or 2 teaspoons table salt |
1/2 cup low-calorie cran-raspberry juice (ocean spray light cran-raspberry cranberry raspberry juice drink) |
2 tablespoons balsamic vinegar |
2 tablespoons fresh mint leaves, finely chopped |
1 tablespoon red onion, finely chopped |
Directions:
1. Peel cucumbers.
2. Holding a fork with tines facing down, drag the tines down the length of the cucumber.
3. Continue until all sides are scored.
4. Cut into 1/4 inch slices.
5. Toss sliced cucumbers with salt in a large mixing bowl.
6. Place slices in a colander or sieve over a mixing bowl to drain for 1 hour.
7. Meanwhile, pour juice into a small mixing bowl.
8. Add balsamic vinegar and fresh mint.
9. After 1 hour, drain cucumber slices and pat dry with paper towels to remove excess moisture.
10. Place in medium glass mixing bowl, add red onion and pour marinade over mixture tossing to coat.
11. Cover and refrigerate for 1 hour or more to blend flavors.
12. Keep refrigerated for up to a week in a tightly sealed container.
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