The solution: The standard recommendation for ridding watery vegetable such as cucumbers of unwanted moisture is to salt them. The salt draws out the liquid from the vegetable because of the natural tendency of salt water solutions to equalize when mixed together. Because there is more salt on the outside of the cucumber, water flows out of the permeable cells of the cucumber as it seeks to equalize the concentration of salt inside and outside the cucumber. This was clearly the way to go, but we still had some questions. Would it help to weight, or press, the cucumbers to force out more water? How long should the cucumbers be left to drain?
Weighting the salted cucumbers did indeed force out more water--about one tablespoon. And the benefits of better-drained cucumbers became obvious once we mixed them with dressing. All of our tasters preferred the salad made with the weighted cucumbers for their superior crunch and less diluted dressing.
As for how long to drain the weighted cucumbers, we found that one to three hours worked best. Even at 12 hours, the cucumbers gave up no more water than they had after three hours.

HOW TO SALT AND DRAIN CUCUMBERS

Peel, halve lengthwise, and scoop seeds from 3 medium cucumbers (about 8 ounces each). Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. (See Quick Tips link at end of article) Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.

SESAME LEMON CUCUMBER SALAD

Serves 4 as a side dish

This salad, with its Asian flavor, is a takeoff on one found in Annie Somerville's cookbook Fields of Greens (Bantam, 1993).

1/4 cup rice vinegar
1 tablespoon juice from 1 small lemon
2 tablespoons Asian sesame oil
2 teaspoons sugar
1/8 teaspoon dried red pepper flakes plus more to taste
1 tablespoon sesame seeds, toasted in a pan over medium heat until fragrant and golden, 4 to 5 minutes
3 medium cucumbers, sliced, salted and drained (see directions above)

Whisk all ingredients except cucumbers in medium bowl. Add cucumbers; toss to coat. Serve chilled or at room temperature.

SWEET-AND-TART CUCUMBER SALAD

Serves 4 as a side dish

Based on a common Thai relish served with saté, this salad is also great with grilled salmon (see How to Grill Salmon, link below) or grilled chicken breasts (see Grilled Chicken Breasts, link below).

1/2 cup rice vinegar
2 1/2 tablespoons sugar
3 medium cucumbers, sliced, salted and drained (see directions above)
1/2 medium red onion, sliced very thin
2 small jalapeño chiles, seeded and minced (or more, to taste)

1. Bring 2/3 cup water and vinegar to boil in small nonreactive saucepan over medium heat. Stir in sugar to dissolve; reduce heat and simmer 15 minutes. Cool to room temperature.

2. Meanwhile, mix cucumbers, onions, and jalapeños in medium bowl. Pour dressing over cucumber mixture; toss to coat. Serve chilled.

YOGURT MINT CUCUMBER SALAD

Serves 4 as a side dish

1 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
1/4 cup minced fresh mint leaves
2 small garlic cloves minced
1/2 teaspoon ground cumin
Salt and ground black pepper
3 medium cucumbers, sliced, salted and drained (see directions above)

Whisk first five ingredients, and salt and pepper to taste, in medium bowl. Add cucumbers; toss to coat. Serve chilled, adjusting seasonings if necessary.

CREAMY DILL CUCUMBER SALAD

Serves 4 as a side dish

Salting and draining the onion along with the cucumbers in this recipe removes the sharp sting of raw onion.

1 cup sour cream
3 tablespoons cider vinegar
1 teaspoon sugar
1/4 cup minced fresh dill
Salt and ground black pepper
3 medium cucumbers, sliced, salted and drained (see directions above)
1/2 medium red onion, sliced very thin, salted and drained with cucumbers

Whisk first four ingredients, and salt and pepper to taste, in medium bowl. Add cucumbers and onion; toss to coat. Serve chilled, adjusting seasonings if necessary.

July, 1997
Original article and recipes by Adam Ried

 
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