This easy side dish has very few ingredients and is very quick to toss together. It is sweet and crisp with an added kick
from the shallot. I love it paired with any grilled meat in the summer or try adding it to a salad or roll-up for extra flavor.
1 Large organic cucumber, sliced thinly
1 Shallot, sliced thinly
1/2 Cup apple cider vinegar
1/2 Cup water
1 TBSP raw honey
1/4 tsp. sea salt
ground black pepper, to taste
Combine apple cider vinegar, water, and raw honey in a small sauce pan. Heat over med. low heat until it begins to boil around the edges.
While the marinade is cooking, slice cucumber into thin rounds. Slice shallot into thin slices, also. Combine in a bowl that has a lid.
Once the marinade is finished heating, allow to cool for 10 to 15 minutes.
Once cooled, pour marinade over the cucumber and shallot. Add the sea salt and the ground black pepper. Stir well.
Cover with lid and set in refrigerator for a minimum of two hours. The longer it sits in the marinade the better the flavor will be. I like it best if it sits overnight. So planning ahead can be helpful for this recipe.