cooking salted cucumbers
October 04, 2014
Lord knows I love a pickle. I used to secretly swig white wine vinegar from the bottle when I was younger, like some kind of vine-holic.
So it’s with a great level of restraint, that I’m presenting gherkins, that aren’t vinegar. These aren’t pickled, they’re salted.
Why salt a cucumber?
Salting your cuc means that you extract some of the water that can ruin a sandwich, salad or relish or with over-wateriness.
A salted cucumber will have crunch, and can be kept in a jar for about a week, ready for tzatziki and cured salmon on soda bread or indeed just a simple cucumber salad. These are perfumed with garlic and dill, which makes them feel aromatic and Scandi. I’m becoming obsessed with dill. It’s just the best herb — it just is.
Try and find about 6 of those nice small cucumbers you can get at markets, or just chop a couple of big ones up.
Get a plastic bag, and cut your small cucumbers in half, lengthways. Sling the cucumber halves in the bag with a large handful of salt, a large bunch of roughly chopped dill and a handful of crushed garlic. Leave them in there for about 6 hours. The cucumber will have leaked out their water, but still remain crunchy, and they’ll have taken on the garlic and dill flavours lovely.