In this episode Marge makes a simple infused cold cucumber dish that can be served to a group or reduced to enjoy as a fresh, light, summer snack. Don’t make this too far in advance and definitely don’t make too big of a batch. This summer time refresher can be made in only a matter of minutes so give it a shot and let Marge know you think!
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Marge Madden 0:05
In this episode, we're talking salt and vinegar, cucumbers, something refreshing and light that will help keep you cool during these hot hot summer days. Welcome to bite me the show but edibles where I help you take control of your highlife. And who am I, I'm Mark, your gracious host, who's forever thankful that you're listening on the other end. So welcome to today's episode. And just before we get started, I just want to give a quick little shout out to Gary who I recently had a pleasant interaction with Gary is a fellow podcaster of the cannabis podcast, and I highly suggest you check that one out. I've been checking out some of his episodes really, I've been really enjoying them. It does have a Canadian skew to it. So he's from beautiful British Columbia. And he does review a lot of the strains that he gets in his dispensary out there. But he talks about a lot of other stuff with regards to the cannabis industry. More particularly perhaps to the Canadian side of things, but his episodes are nice, short and sweet just like mine. So I really suggest you check him out. And Fun fact, I may be a guest on his show soon coming up. So when that happens, I'll be sure to let all of you guys know. And next I want to give a big shout out to Kara from North Dakota. She is a hard working listener who is making her mark in or wanting to make her mark in the cannabis industry. And I think she's well on her way from what we were talking about via email. So if you're listening to this, Kara, thanks for listening and you to Gary. So today's recipe, this recipe this week's episodes probably gonna be a little shorter than usual because I am planning on doing a little bit of a getaway for a couple days. And it's been one of those years there's been a lot going on, you know personally and all that stuff just like everybody else will be nice to have a couple days where we don't have to think about anything except before I leave. I do of course have to think about what edibles and stuff I'm going to bring with me. Definitely bringing some cookies, I still have some most peanut butter cookies that I made before. So I'm bringing those, I'm probably gonna bring some of the cucumbers that I made for today's episode because I have a lot of them they will talk about that in a minute. And then I'm also working on something special. So as soon as I get off this recording, I'm going to be making a special medicated simple syrup for an upcoming episode that I'm working on that I think you guys are going to love but of course I got to make it first try it out and see if the hype is really what it looks to be on the page because on paper it looks fantastic. But as we all know, sometimes what you see on paper is not exactly what you get reality, but that's why I'm here doing this service for you guys trying out these recipes so you don't waste your time in your kitchen, making something that isn't really worthwhile. So, I digress. Back to today's recipe. Today's recipe is salt and vinegar cucumbers from the kitchen calm and I found that because Of course, I'm going to the farmers market I try to get at the farmers market pretty well every week. And there's a lot of cucumbers coming out now and dill is everywhere. And I've been getting dill so I needed a way to use it up something simple. I tried a few recipes, but this one was like you could probably infuse this, which is what I think about a lot of the recipes I'm looking at, would it be good to infuse or not. So I found this recipe somebody who converts, I remember at one time, just taking white vinegar, the good old fashioned cheap stuff, and pouring into a bowl and adding sliced cucumbers and eating it like that. There's something about cucumbers is a really great delivery vehicle for vinegar if you like that stuff, which I would never eat otherwise but something that I really enjoyed. And this one of course had a few other twists like it did use dill which I seem to have way too much of and I'm looking for ways to use it so I don't let it go to waste. So this is why I thought about that. And of course cucumbers are one of those fantastic vegetables that you can enjoy. You know he throws them in your water too. freshen it up a bit you put them on your eyelids you can slice them up and eat cold cucumbers to help cool you off when it's really hot out and once again it's been really hot where I am today I think it feels like almost 40 degrees outside Celsius what that translates to into Fahrenheit I'm not sure off the top of my head but it's it's hot. You can just when you're standing outside in the sunshine, you can easily break a sweat by doing nothing but looking at the sun and thinking why. But
so I found this recipe it's not hard to find online because I feel like the kitchen is one of those high ranking websites for you know, it always ends up at the top when you're searching anything but I will of course post the recipe online for you guys to check out. And the nice thing about this particular dish is it makes a great cooling side dish. So if you're having a meal for people and maybe you want to medicate it a little bit, you can bring it as a potluck. You could have it as a post dinner, sort of a later evening snack if you will. And you're not going to get all the calories Like a cookie or whatever, if you just want to keep it really light, there's a few different options of what you can do with this. Now, I will mention that I made this recipe and in the end, I was like, shit, this made a lot, I have a lot of these cucumbers. And while it is still really good, don't get me wrong, it was still really good. If you're not going to be using it for something like serving to a group of people taking to a potluck, or going on a picnic or whatever, whatever you happen to be doing. Because of course, I guess the groups of people we're experiencing right now are typically smaller, but if you know you're serving it to people in your bubble or whatever, it may it does make quite a bit and I didn't notice this when I first made the recipe I actually just noticed it now when I'm sitting down to look at it again to record this episode, and it said, serves four to six as a side dish. And of course, I don't think anybody's going to be eating this as a main dish. So if you don't need that many servings I would highly recommend that you maybe cut this recipe in half because it does make quite a big bowl of cucumbers. And if you have it in a certain type of bowl, it can be hard to get all of the the liquid in it to go over all the cucumbers. So of course, the ones at the very bottom, which are going to be sitting in the liquid are probably going to be more medicated the ones sitting on top with only a thinner layer of the dressing on it. So that is my one caveat, it might be better to put it in more of a flat bottom dish if you're going to be taking it somewhere instead of a bowl. So there's a couple little tips for that particular one. But essentially, the nice thing about this one is cucumbers, of course are easy to find right now in pretty much any grocery store because we are enjoying the summer bounty that has befallen us. And so cucumbers are readily available. The dill is a really nice touch. So if you happen to have deals growing in your garden or you're at the grocery store, a farmers market, it's easy to find that And then other than that, all that you're really adding is white wine vinegar, olive oil, which is going to be infused two teaspoons of sugar, and some flaky sea salt and some freshly ground black pepper. As an as another note or tip or trick or whatever the heck you want to call it. I substituted red wine vinegar for the white wine vinegar because that is what I happened to have on hand and it worked out just fine. You could probably even do just regular white vinegar if that's all you have, and I'm sure it would be nice to it might be you know, the vinegar might be a little harsher than red or white wine vinegar, but that's okay. You could probably also leave out a little bit of the sugar or less than if you're looking to make this recipe you're trying to avoid sugar. So that's something you could do as well. But if you have olive oil in your cupboard in your infusion pantry and I hope you do this just calls for two tables. spoons of oil and what I ended up doing was I forgot that I was infusing this how to two tablespoons of oil and then I had to add another tablespoon of my medicated oil. So I did put in a little bit of more, a little bit more of the vinegar to just to make up for that. So yeah, it turned out really nice that the one thing you don't want to let it sit for too long because the cucumbers can go a little soggy and I do prefer to have them a little crispier. So if this is something that's going to be sitting in your fridge or something for a little while, I feel like this dish is best served when you're going to eat it fairly shortly afterwards. It is nice. It does say to cover refrigerator for at least 30 minutes or overnight to allow the flavors to come together. And I do agree with that. But I feel like sometimes the shorter time is going to be better to keep the consistency or the texture of the cucumbers at its best if you will. And that would be another little trick that I would give you guys. Other than that it was pretty easy. To put together definitely make this recipe
shorter or sorry smaller than you would it does say here in the recipe notes that they can store in the container in an airtight container for up to three days in the refrigerator. Another reason why it's best to serve them pretty pretty soon after you make it is because if you've ever tried to put olive oil in the fridge, you know that When oil gets cold, it starts to congeal a little bit. And that isn't that appealing to look at. And you can open up the entire container or whatever your bowl and look and see that it's that the oil might have a weird look or consistency to it. And that's the oil that's congealed. And sometimes that can be a detraction, to the look of this dish or what have you. But if you're going to make it make the batch a little smaller unless you do plan to serve it to a whole bunch of people, it can be a nice way to incorporate some cannabis into meal and I would keep the dose pretty low as well, of course, because that way if you're having it at dinnertime, and then you're planning on having maybe an infused dessert, maybe you're going to try the strawberry sorbet from the episode a couple weeks ago or whenever that was or the lime pops or some other hot weather treat that's medicated, then you can sort of layer that effect. So try and keep the dose fairly low. But other than that, if this was a great recipe, very simple few ingredients that are easy to find, which I always love as much as I do love sometimes more complicated recipes. Sometimes you just want to throw something together. That's easy, you know, easy to enjoy right away. So that is one way to beat the heat and stay cool as a cucumber, my friends, and I hope you give it give this recipe a shot and if you try it out, let me know what you think. Or if you served it to family or friends or guests or whatever it is that you're doing right now. Let me know what they thought. And because I would love to hear from you So that pretty much brings us to the conclusion of this particular episode. Like I said, I was a little shorter than normal, but that's the way it goes sometimes on trying to stay cool as a cucumber while I get ready to go away for a few days. And I'm trying to get everything together and make sure I don't forget anything important, like my edibles. Mostly. That's what I'm more worried about forgetting and making sure I make some of the edibles I want before I leave, because it's going to be a good time. But if you have listened to this podcast and you enjoyed it, please feel free to leave a review. I love to see reviews. And that helps other people discover the show as well. Perhaps share with a friend that you think might enjoy the podcast as well. Somebody who really is into edibles too, just like we all are, you know Sharing is caring. And of course, you can always send me a message either doing the voice message on my website at bio podcast.com or you can send me the good old fashioned email by any podcast app. Fast mail.com I love communicating with you guys Sometimes I wish there was an easier way to see all but not is the nature of podcasting, I suppose. So I hope you're staying healthy and happy in your world wherever you are. Thank you again for listening and stay Hi my friends
Transcribed by https://otter.ai
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