Recipe: Quick Pickled Cucumbers With Marigolds

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Adapting this recipe from Leona Woodring Smith, I recently made marigold cucumbers: cold sliced cucumbers flavored with raw petals in a sharp, simple dressing.

The thin petals didn't bruise, and once the heels were trimmed, they were just the right size to add to the salad. The trimmed marigold tastes much milder than the flower smells—of a lush tropical garden, herbaceous and pleasantly bitter.

Serves 2

    • 1 English cucumber, peeled and sliced
    • 1 teaspoon salt
    • 1 marigold head, pulled and trimmed
    • 1/2 green onion, thinly sliced
    • 1/4 cup white vinegar
    • 2 tablespoons olive oil

Slice the cucumber, add the salt, and refrigerate for a half hour. Drain the excess liquid from the cucumbers. Add all the ingredients and serve.

Note: Because of the industrial growing process, not all "edible" flowers are actually edible. Be sure to use untreated, pesticide-free marigolds that are totally food safe.

To read Tejal's article about edible flowers and how to cook and eat marigolds, click here.

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Presented by

Tejal Rao

Tejal Rao is a writer and translator from Northwest London, living in
Brooklyn. She is a restaurant critic for the Village Voice. Follow her on Twitter or learn more at www.tejalrao.com.

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