, ,

Though summer is ending, the garden is still churning out vegetables. Kirby cucumbers were a favorite of my grandmother’s and hold a special place in my heart, so I’ll gladly eat them as long as they’re available.

I love the flavor of pickles, but crave the ‘snap’ of fresh veggies. Here, I get the best of both worlds – intensely flavored yet delightfully crunchy Kirby slices. I’ve kept things basic by just using salt and dill, but you could spice things up a bit with chili flakes or garlic power.

I served these with my catfish sticks, but these would go well with any sandwich or just as a snack.

One pound Kirby cucumbers, thinly sliced (about 1/4 inch thick)
1 tablespoon kosher salt
1 tablespoon fresh dill, finely chopped

1. Toss all ingredients together.

2. Place cucumbers in a strainer, then set strainer in a bowl or the sink. Put a plate (a pan would work, too) directly on top of the cucumbers and press down.

3. Let sit for at least 30 minutes (an hour is ideal) but no more than two hours.