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freeze cubed cucumber first, then defrost and apply the recipe; surprising difference
Made this with basil from the garden and it ws so nice! Served with sesame noodles. Will have to try the honeydew combo mentioned above as well. Thanks Elise!
You’re welcome Penny, I’m so glad you liked it!
In addition to being bitter, cucumber seeds can upset the digestion (causing gas). Many people who think cucumbers disagree with them find that with the seeds removed, they have no trouble. The easiest way to remove the seeds is to cut the cuke in half long-ways, and then scoop them out with a tablespoon.
I’m eating this salad right now, as I type. For something so simple, it’s surprisingly tasty.
Toasted sesame seeds work well too in place of the basil.
Thank you for sharing this recipe, Elise. I like to do a variation on your recipe…I slice cucumber and red onions (thinly), and toss with vinegar, black pepper and little feta. Chill in the fridge for a bit, and it’s the perfect dish for these humid mid-Atlantic summers.
This recipe won me first prize of $50. Confetti Tomatoes: In a quart jsr, add 1/3 cup each of Vinegar,Water and Sugar and 1/2 teaspoon Salt. Shake. Add enough Diced Tomatoes,Green Peppers,Cucumbers and Onions to fill the jar. Chill for a few hours.To serve,Pour into a glass dish.At a picnic,serve from the jar. The leftover vinegar will be strong enough for one more filling of veggies. For variety, add 1/2 teaspoon of Basil or Dill to second filling.
I have a different version of the cucumber salad that I absolutely love. It was by my boyfriend’s father in Paris. You add diced pears and mint leaves with cucumber, squeeze in fresh lemon juice and let it sit in the fridge for 2 hours. Mix in roasted pine nuts before serving. It is absolutely refreshing!
Sounds terrific! Thank you for sharing the idea with us. ~Elise
For those who comment that they use vinegar AND sugar on the cucumbers, how much of each ingredient do you use. Is it equal parts?
Thanks for the recipe, Elise!
Just add sugar to taste. It will be less than the amount of vinegar, that’s for sure. ~Elise
This is not a salad, but a great way to use “cukes” when they are plentiful. I serve them sliced on a cheese tray instead of crackers. Everybody loves it and thinks it’s so unique. I just think it’s simple and yummy. Love your site. Plan to try many of the above variations for my cucumber salads.
Just made a salad with my own cucumber dressing.
Salad with Cucumber Dressing
2 medium cukes, cubed
2 medium tomatoes, diced
1 medium onion, diced
2 ounces white vinegar,
1/2 cup mayonnaise
1/2 head iceberg lettuce, cut to bite sized pieces
Salt and pepper to taste
Stir together mayo, vinegar, salt and pepper until creamy. Add tomato, cucumber and onions.
Refrigerate at least one hour to allow ingredients to marry. Serve over lettuce.
We eat this all the time! The only difference is that my dad grows scotch bonnet peppers and my mom cuts a tiny piece and add it. It heats ups the cucumbers and goes great with baked chicken and rice.
If space is a problem growing cukes, go vertical! That’s right cukes will happily grow upward with yields equal to ground growing! In our region(zone 1) one healthy plant should yield at least 6 good size cukes & probably more! Select a non-bush variety that shoots out tendrils(little grabber-like strings) and train the plant to a fence or any kind of miniature trellis, insure a few hours of sunlight, water excessively and feed occasionally with manure/compost soup! My cuke crop is far more important to me than tomatoes and this method has rewarded me a crop and a half for many years!
This looks like the perfect use for the two armenian cucumbers I brought home from the farmers market today.
Elise, I know you aren’t a gardening blog, but I am also in Northern California (but close to the coast in north Berkeley area) and I planted crystal apple cucumber and cornichons, and the plants looks awful, with a white bloom on them, and yellowish leaves. The cornichons are still producing fruit. A friend who heard my descriptions think they have a virus/blight, and also told me not to ever water the leaves of the plant, only to water close to the ground at the bottom of the plant. Do you do this with your cukes? I want gangbuster cukes like you!
Most of my watering is done with a soaker hose. I rarely water by spraying. A white bloom on your leaves sounds like some type of fungus or blight. I would check your local nursery to see if there is something you can do. ~Elise
When growing up, my mother used to make a couple of different cucumber salads. One was with the cucumbers slice fairly thickly, and dressed with a bit of sugar, salt, pepper, dill & white vinegar. My fave, though, was when she would shred (grate) the cucumbers, omit the dill, add a bit of celery seed and a touch of heavy cream (with less vinegar). She would chill this good before supper, and then serve it with whatever meat dish she maid that nite. So good!! Simple, basic tiny-town middle america food @ its best!
I agree this needs a little sugar and a tablespoon of dill is too much. The picture shows hardly any. I will add some sugar and some sour cream. I think it would be better with the cucumbers sliced thin rather than in chunks as pictured and as I made the recipe.
Actually there is sugar in the seasoned rice vinegar, so you do not need to add any if you are using that kind of vinegar. If you are using regular rice vinegar or a different kind of vinegar, a touch of sugar would be good to add. I like the thinly sliced cucumbers too, though I find they get soggy more easily. ~Elise
Here is how we do it in the caribbean.Don’t have the exact measurments as this is something I learned by watching my mom. You peel, remove the seeds and slice the cucumbers into desired thickness. Add some salt and let sit in the fridge or on the counter for about a half to one hour. Drain the liquid that comes out. Add some finely chopped onions, thyme, parsely, scallion (not too much), some black pepper or hot pepper (not sauce) of your choice and some veg or olive oil (not too much depending on how much cucumbers you use). You mix every thing together and taste to see if you need more salt etc. Let sit at room temp. or in the fridge for at least 3o minutes. Stir and taste. Make adjustment if needed. Serve with dinner, lunch even breakfast.
I lived in Walla Walla for 30 years and when most of us make this, we add in sliced Walla Walla sweet onions to the equally thin sliced cukes, drown them in vinegar, add salt and pepper and a little sugar to taste- you can keep adding to mix, both the veggies and dressing as it seems to get better after a day or so. On occassion, my son-in-law would wait til everyone was done and then drink the ‘juice’.
I like to place my sliced cucumbers in a colander, lightly salt them and let set for about 30 minutes. That draws a lot of the excess moisture out and helps prevent the cucumber salad from becoming watery, especially if making a creamy salad.
We love cucumber salad! I usually add tomatoes, onions and italian dressing to my cucumbers, and it gets so sweet tasting. A friend of mine, lives in Mexico, gave me a recipe that the street vendors sell. It has cucumbers, mango, lime juice and black pepper. It is outstanding too! Thanks for sharing.