I am one of those people who has a love/hate relationship when it comes to cucumbers. When adding them to a salad I frequently peel them but of course I am removing most of the flavor, color and texture. But they can be tough, bitter and too watery if I don’t. I could not get a good picture of the water the salt block drew out of the cucumbers. The slices were only on the block for 3 minutes total.
Mark Bitterman has provided a recipe using salt blocks to provide a solution to this dilemma. This method works perfectly! This is how I will be preparing my cucumbers in the future. You do need to use unwaxed varieties such as Kirby or English.
For more information on salt blocks see Salt Blocks for Serving, Cooking and a Few Recipes.
Salt Block Cucumber Salad, Adapted
- salt block
- unwaxed Kirby or English cucumbers cut into 1/4-inch thick slices (4 small Kirby or 2 medium English)
- 2 tbsp. olive oil
- 1 garlic clove, minced
- 1/4 small red onion, chopped
- a few radishes sliced, would be nice too
- 1/4 tsp. freshly ground black pepper
- 1 tbsp. rice wine vinegar or white wine vinegar
- 2 tbsp. fresh dill, minced (I used my Bouquet Dill that I am growing from herb disks)
Arrange the cucumber slices in a single layer on the salt block. Let sit for 2 minutes. Flip the slices and let cure for 1 minute more. Remove the slices from the block and put in a clean, lint-free kitchen towel. Wring gently to remove any excess moisture. Repeat the process with more cucumber slices. Place in a bowl.
Combine the rest of the ingredients and add to the cucumbers. Can be refrigerated up to 2 days. Add the fresh dill when you are ready to serve this salad.
These cucumbers were delicious and crispy. Just a hint of salt but certainly not overwhelming. You can get saltier cucumbers by leaving them on the salt block longer, or slicing them thinner.
Another dressing for these cucumbers is:
- 1/8 cup rice wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tbsp. sugar
- 1 tbsp. soy sauce
- freshly ground pepper
Allow cucumbers to marinate an hour or more and garnish with fresh dill.
Recipe by cookingwithauntjuju.com
Today I am a co-host along with Cynthia @ Eat Munch Love where we will be joining Angie’s Fiesta Friday #116. It’s going to be a great party – be sure to stop by and see Cynthia’s blog which is full of delicious recipes.