SALTED CUCUMBER RECIPES
RUSSIAN MONDAY: SALTED CUCUMBERS – COOKING MELANGERY
Total Time P
Prep Time P
Cook Time P
Number Of Ingredients 9
Steps:
- Put the water, salt, and sugar in a large pan and bring to the boil. Cook it over medium-high heat until all the sugar and salt is dissolved. Let the mixture cool to room temperature for about 20-30 minutes.
- Wash cucumbers carefully. Put garlic, half of the herbs and leaves on the bottom of the jar or a small barrel, then put cucumbers, pour salted water over, cover with the rest of the leaves and herbs. Put in the refrigerator for about 24 hours. When ready slice them and serve as an appetizer.
Nutrition Facts : Calories , CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , SodiumContent , SugarContent , TransFatContent , UnsaturatedFatContent
TANGY CUCUMBER SALAD - EASY RECIPES FOR HOME COOKS
The secret to this salad is salting the cucumbers. After slicing them thin, we generously salt and leave them alone for 30 minutes. As they sit, the cucumbers become even more “cucumbery” and release extra moisture, which if not removed, would make the dressing watery. Then, they are tossed with a simple dressing and left to marinate at least 1 hour, but no more than a day. The salad takes a little extra time with salting and marinating, but your hands-on time is minimal. The inactive time for this recipe is 1 1/2 hours. We like to slice the cucumbers thin (1/16-inch or 1.5 mm) for this. After making the salad, the cucumbers are crisp, but a little floppy. If you’d like the cucumbers to be more substantial, slice them thicker.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 45 minutes
Prep Time 1 hours 45 minutes
Yield Makes approximately 4 servings
Number Of Ingredients 6
Steps:
- Thinly slice cucumbers, toss with two teaspoons of salt then add to a colander set over the sink or bowl. Let sit for 30 minutes.
- Rinse cucumbers with cold water then squeeze excess water from them. (To make this easy, we add the cucumbers to a clean dish towel then tie it up and squeeze).
- In a large bowl, whisk together two teaspoons of sugar, vinegar, and mustard. Taste then add the additional teaspoon of sugar if needed. Add cucumbers, and red onion then toss. Refrigerate salad at least 1 hour and up to a day before serving.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 45, ProteinContent 1 g, CarbohydrateContent 9 g, FiberContent 2 g, SugarContent 6 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg
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In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
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Reviews 5
Total Time 40 minutes
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From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine asian, chinese
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