Stewed Cucumbers in Gravy

Ingredients

• 4 medium Cucumbers, peeled (About 2 pounds total)
• 2 cups Vinegar (For soaking)
• 2 cups Water (For soaking with vinegar)
• 1 teaspoon Salt (For soaking liquid)
• 1 pint Beef or chicken gravy (2 cups; can use stock or broth)
• 1 slice Lean ham, sliced (About 2-3 ounces)
• 1 medium Onion, whole
• 2 whole Whole cloves (For studding the onion)
• 3 sprigs Fresh parsley (Tied in a bundle)
• 2 sprigs Fresh thyme (Tied with parsley)
• 2 tablespoons Butter (For thickening)
• 2 tablespoons All-purpose flour (For thickening)

Instructions

1. 1Peel the cucumbers and cut them into 2-inch pieces or quarters lengthwise if large.
2. 2Combine vinegar, water, and salt in a bowl. Add the peeled cucumbers and let them soak for 30 minutes to remove excess moisture and bitterness.
3. 3While cucumbers soak, stud the whole onion with the cloves by pressing them into the onion. Tie the parsley and thyme sprigs together with kitchen string to make a bouquet garni.
4. 4Drain the cucumbers thoroughly from the vinegar-water mixture and pat them dry with a clean kitchen towel.
5. 5Place the drained cucumbers in a saucepan with the gravy, ham slice, studded onion, and herb bundle. Cover tightly and bring to a gentle simmer over medium heat, then reduce heat to low and stew until the cucumbers are tender, about 20-25 minutes.
6. 6Using a slotted spoon, carefully transfer the tender cucumbers to a serving dish. Remove and discard the ham slice, studded onion, and herb bundle from the gravy.
7. 7In a small bowl, mash together the butter and flour with a fork until it forms a smooth paste (beurre manié).
8. 8Bring the strained gravy to a boil over medium-high heat. Whisk in the butter-flour paste a little at a time until the gravy thickens to desired consistency. Boil for 2-3 minutes to cook out the flour taste.
9. 9Pour the thickened gravy over the cucumbers in the serving dish. Serve hot as a side dish.