Nothing beats the joy of picking our first cucumber from our mini-farm. Just a little side story, the pandemic was our primary motivation for starting a farm. Farming has always been the main source of income on my mother's side of the family. My grandparents have been farmers for a long time, as I mentioned in my previous blog. My cousins and I wanted to try farming with the help of our grandfather, so we started our mini-farm. This was a time for our family to bond by planting and sowing together.
You may also find it strange that our cucumbers are not the same shape and size as those found in supermarkets. It's because we didn't use any fertilizers, and everything is natural and organic. It may appear strange, but it tastes fresh and crunchy!
Before I teach you how to make cucumber salad, let's first discuss its health benefits. Cucumber is high in nutrients, low in calories, and contains a lot of water, which is good for hydration and helps in weight loss. It also contains antioxidants, which lower the risk of chronic diseases. Cucumbers aid in constipation and regularity. The best part is that it can be consumed both fresh and pickled. They can be eaten as a low-calorie snack or can be added to any variety of dishes.
Now, let's prepare 
Let's prepare first the ingredients we need.
- Cucumber
- Salt
- Vinegar
- Sugar
- Pepper
Step 1: To ensure that no tiny monstrous things are lurking around our delicious salad, we must first wash our cucumbers.
Step 2: Next, we have to peel the cucumber's skin. Well, it's better eaten unpeeled, but peeling it is my preference. Our juicy cucumbers are sliced. I sliced them this way, but you can also do it the old-fashioned way.
Step 3:Let's put our sliced cucumbers in an empty bowl and mix in some vinegar, sugar, salt, and pepper.
After you've completed all of these steps, place your cucumber salad in the refrigerator for about 30 minutes.
Viola! The pankayek's signature cucumber salad is ready to eat!
Enjoy!