Sweet-Spicy Cucumbers over Tomatoes

Sweet-Spicy Cucumbers over Tomatoes Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Be sure to use pickling cucumbers, which are shorter and thinner-skinned than regular cucumbers. Though 4 days is the maximum, the longer the cucumbers marinate, the spicier and more garlicky they'll become.


8 servings (serving size: 2 tomato slices and about 1/3 cup cucumber mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 32
Caloriesfromfat 6 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.8 g
Carbohydrate 7.7 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 115 mg
Calcium 11 mg


2 cups thinly sliced pickling cucumber (about 2 cucumbers)
1 cup thinly sliced Vidalia or other sweet onion
1/2 cup cider vinegar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon mustard seeds
4 garlic cloves, minced
2 whole dried red chiles
16 (1/4-inch-thick) slices tomato
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper


Arrange half of cucumber in a 9-inch pie plate. Top with half of onion. Repeat procedure with remaining cucumber and onion.

Combine vinegar and next 5 ingredients (vinegar through chiles) in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves, stirring occasionally. Pour hot vinegar mixture over cucumber mixture. Cover and marinate in refrigerator 1 to 4 days.

Arrange tomato slices on a platter; sprinkle evenly with 1/8 teaspoon salt and black pepper. Remove cucumber mixture from marinade with a slotted spoon; arrange over tomato slices.

May 2003
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