Crisp Marinated Cucumbers

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Richard brought this recipe back from a visit to Budapest, and it has since become a mainstay at his place, particularly with broiled salmon. Salting cucumber slices removes excess liquid, making them crisp and translucent.

Ingredients

  • 2 large cucumbers, preferably seedless, peeled and sliced very thin
  • teaspoons coarse (kosher) salt
  • ½

Method

  • Layer the cucumbers and salt in a colander and weight the cucumbers with a saucer and something heavy like a can. Let stand at room temperature for at least 1 hour. Drain off all liquid and squeeze cucumbers dry.
  • Combine the vinegar, lemon juice, garlic, pepper, and dill or mint in a glass serving bowl. Add the cucumbers. Refrigerate. When cucumbers are cold and c