These crisp cucumbers were a favorite during hot summers on my grandparents' farm in New Hampshire. Cucumbers are thinly sliced, salted and pressed with a weight in the fridge, drawing out much of the excess moisture. They’re then drained, tossed with apple cider vinegar and dipped in sour cream or crème fraîche if you're feeling fancy. Refreshing, extremely simple and a great alternative to a bowl of chips. —HalfKiwi
large hot house cucumber thinly sliced in rounds
apple cider vinegar (such as Braggs)
sour cream or crème fraîche for dipping
In This Recipe
In medium sized bowl, begin placing cucumber rounds flat and in single layer.
Dust the first layer of cucumber rounds with salt. Keep layering and salting with remaining slices.
Press plate or other clean flat object in bowl on top of layered cucumber (it should be large enough to cover the cucumber and small enough to fit inside the bowl – I use a bread plate).
Weigh the plate down with something heavy such as a canned food item.
Place in refrigerator and let drain for as little as a few hours or overnight. The longer the cucumber drains, the crisper it will be.
Remove and drain all water from cucumber. Do not rinse (we want that salt!).
Toss cucumber rounds with vinegar (I like vinegar, so use a bit more).
Enjoy each slice of cucumber dipped in sour cream or crème fraîche.