Why do you salt cucumbers before salad?

According to America's Test Kitchen, "Salting these watery vegetables draws out extra water and flavor molecules . So don't skip this step—it allows more flavor to soak in and helps the veggies stand up to more heat and heavier dressings."

How to mash up cucumber?

Directions. Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened .

What makes cucumbers taste better?

Cucumber skin often contains more of the bitter compound than the flesh. Removing the skin helps to remove much of the bitter flavor as well.

How do you spice up raw cucumbers?

Cucumber flavor partners Season cucumbers with salt, pepper, onion, garlic, dill, basil, mint, or tarragon.

Is cucumber good for face wrinkles?

The anti-inflammatory properties of cucumber make it great for reducing swelling and puffiness, especially under the eyes. Cucumbers are natural hydrating agents and help to reduce fine lines and wrinkles , while also hydrating the skin.

Do you rinse cucumbers after you salt them?

After the cucumbers have been salted for a period of time, you'll want to rinse off the excess salt. At this point, you may be thinking 'what the hell, I just spent all this time removing the water!

Does salting cucumbers remove bitterness?

Adding salt and rubbing the ends of cucumber can also help in removing the bitterness and revive the subtle taste and texture.

Why do you soak cucumbers in salt water before canning?

This salt treatment draws water out of the cucumbers and flavors them , so it's critically important. After layering or mixing in plenty of sea salt, I cover the salted cukes with ice cubes and a tea towel and forget about them for a few hours.

Jeffrey Alford & Naomi Duguid's Spicy Cucumber Salad Recipe on Food52 (2024)

Make Ahead

by: Genius Recipes

July24,2012

3 Ratings

Jeffrey Alford & Naomi Duguid's Spicy Cucumber Salad Recipe on Food52 (1)

Serves 4 as a salad or as one of many dishes in a rice meal

Jump to Recipe

Author Notes

Here's a salad that you can eat right away -- with some grilled fish or lamb with cumin, perhaps -- or it can sit around in the fridge for a few days as a mellow pickle to snack on. Adapted very slightly from Hot Sour Salty Sweet by Jeffrey Alford & Naomi Duguid (Artisan Books, 2000). —Genius Recipes

Test Kitchen-Approved

What You'll Need

Ingredients

1 large or 2 medium European cucumbers
2 tablespoonsrice vinegar
1 tablespoonsugar
2 tablespoonspeanut or vegetable oil
5 Thai dried chiles, or 3 for milder heat
¹/₂ jalapeño, minced
7 Sichuan peppercorns
¹/₂ teaspoonsalt
¹/₄ cuppacked torn cilantro leaves

Directions

Peel the cucumber, leaving some thin strips of peel on if you wish, for a decorative effect. Cut lengthwise into quarters and discard the seeds.
Use the flat side of a cleaver or large knife to bash the cucumber pieces several times. Cut the pieces lengthwise into thinner strips, then cut crosswise into 2-inch lengths. Place in a medium bowl.
In a small bowl, mix together the vinegar and sugar. Pour over the cucumber, mix well, and set aside.
Place a wok or skillet over high heat. When it is hot, add the oil and swirl to coat the pan. Toss in the dried chiles, jalapeño, and peppercorns and stir-fry for 20-30 seconds. Pour this over the cucumbers. Sprinkle on the salt and mix well.
Mound the salad in a shallow bowl. Sprinkle on the cilantro leaves and serve immediately. Note: The traditional way to make this uses 3 tablespoons of oil, giving a well-oiled texture that may be undesirable. If you wish, try both and see which you prefer.

Tags:

Salad
Vegetable
Cilantro
Cucumber
Vinegar
Make Ahead
Serves a Crowd
Stir-Fry
Summer
Gluten-Free
Vegan
Vegetarian

See what other Food52ers are saying.

Lisa Salerno
Patti Phillipi
Lizzie Deroy
ECMotherwell
Swami49

Recipe by: Genius Recipes

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12 Reviews

Lisa S. December 9, 2023

I've made this frequently over the years.. Tonight I was presented with an extra juicy English cucumber, so once peeled, scooped and sliced, I salted it lightly, surrounded it in a tea towel and then mashed them with a rolling pin this time.. much more effective than the blade for me. I let them sit and drain a bit.. the tea towel was soaked, but the cucumber seemed to soaked up much more flavor than usual from the dressing. Still love this recipe. The only deviations were I didn't have Thai chilis or a jalapeno, so I used Chinese Tien Tsin peppers and a serrano.

Marsha May 28, 2020

I just made these cucs and they are wonderful!
I actually made dual duty out of the spicy oil. Spicing the oil to follow the A Genius Way to Upgrade Your Fried Eggs - with hot peppers, Sichuan peppercorn, chili flakes & paprika. After spicing the oil, I made the eggs, which were amazing. Then I poured the extra oil over the seasoned cucumbers. Dual duty and both are fabulous!!

Patti P. May 15, 2019

I make something very similar from a Thai cookbook—recipe calls for apple cider vinegar and sugar, boiled together and slightly reduced to make syrupy. Calls for sliced shallots, which makes a nice visual presentation. When I initially made it I didn’t have the dried peppers called for so substituted with Sambel Olek to taste. No oil in recipe. It has become a favorite with and Chinese or Thai dishes I serve. Will try this—especially the smashing technique to help the cubes pick up the flavor!