Many a meat-tastic summer dinner has been balanced in our household by the appearance of quickles. What is “quickles”, you might ask? Well, it’s what I have long called a loose, vinegary salad that makes use of all the summer’s best veggies. It’s basically a cucumber based salad, but you add thinly sliced red onion, cherry tomatoes, fresh corn, salt, a pinch of sugar, and a splash of white vinegar. That’s it. It’s fast and easy and tastes a tiny bit like pickles but also sweet and tangy and well, bursty (you know, the feeling of a whole cherry tomato or fresh roasted corn kernels popping as you chew…if Bud Light can declare “cold” a flavor, I can declare “bursty” a flavor, just you watch).
Anyhow, it barely requires a recipe, but here’s one anyhow. Try it. Love it. Moneyback guarantee.
Quickles (serves 4-6)
- 8 medium cucumbers, peeled
- 1 small red onion, very thinly sliced (about 1/4 cup total)
- 1 pint cherry tomatoes (halved if large-ish)
- 4 ears roasted (or boiled) corn, kernels removed and cobs discarded
- sugar, salt, and white vinegar to taste
Using a veggie peeler, peel off slices of your cucumbers into a large bowl till you hit the seedy bits. Use the seedy cores for some other recipe or discard (or just snack on them!). Add onion, tomatoes, and corn and toss to mix. Taste and see if the corn and tomatoes are sweet enough on their own. Splash in enough vinegar to coat the veggies, but no so much they’re swimming. Add sugar and salt to taste (add conservatively, you can’t un-add it!).
Set salad aside to marinate for half an hour or so before serving. (You can serve right away, but it’s better if you wait). Store leftovers in the fride–it gets more and more pickle-y the longer it sits.