Of all the tools in the food preservation toolbox, using acid to protect our fruits and vegetables from harmful microbes is one of the strongest. This is the science behind both vinegar pickles and lacto-fermented ones so you can master pickling at home.
Exposed to a wok's intense heat, cucumbers become silky smooth with a juicy, meaty bite. Here's a quick and easy recipe that pairs cucumbers with spicy ground pork.
You may know cucumber raita best, but this cooling yogurt-based sauce comes in many forms and can be served with all kinds of dishes.
I know that making real-deal, lacto-fermented pickles the old-fashioned way, with nothing but vegetables, salt, a few microscopic critters, and time, is all the rage these days, but I feel like the humble quick pickle is unfairly maligned. I've made my share of sauerkraut, kimchi, and naturally fermented cucumber pickles, and they're delicious, but frankly, none of them are a substitute for the crisp, clean, straightforward acidic bite you get from a simple, vinegar-based quick pickle.
Cucumbers, whether fresh or pickled, show up everywhere: layered into sandwiches, tossed into salads, and added to plates as garnish. But how often do we stop to really appreciate them? Here are 19 recipes that emphasize the humble cucumber's sweet, grassy flavor and refreshing crunch.
One thing you'll quickly notice about Sichuan cuisine beyond the spicy stuff, is their love of fresh, crunchy pickles. No meal is complete without a dish of cold, vinegary vegetables, whether it's turnip, cabbage, peanuts, or cucumbers. Think of them as a palate cleanser between bites of the heavier stuff. Sichuan-style smashed cucumbers are the simplest example of one of these dishes, and coincidentally my favorite one.
Greek salads come in all forms all over the world, some that would hardly be recognized as such by a native Greek. This version returns to tradition wherever tradition makes sense, but also breaks from it to get the very best flavor in every bite.
Quinoa, chickpeas, and shrimp are flavored with harissa and topped with crunchy cucumbers. Finished with some lemon and cilantro, it makes a quick and easy meal that comes together in less than 30 minutes, with minimal prep work to boot.
I vaguely remember a time and place when "I'm too hot" was more than a string of random syllables. In such times and places, a glass of this gently flavored watermelon and cucumber juice with hints of lime and mint would really have hit the spot. So refreshing, so hydrating, so wildly inappropriate for my scarf- and boots-clad life. With any luck, though, some of you will be able to put its cooling properties to good use this season.
In this simple recipe, farro is simmered with onion, garlic, and carrot to impart extra flavor. Then it's combined with a host of fresh ingredients: juicy tomatoes, cucumbers, and herbs, all of which are tied together with red wine vinaigrette, pine nuts, and crumbled blue cheese.
A brief guide to cucumbers, and how to seed and cut them for a variety of uses.
Grilled Turkish beef meatballs are served with traditional cucumber yogurt and onion salad accompaniments.
Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken.
Sure, whole-wheat pasta is healthy. It's also tasty, offering a bit more "chew" than the refined-starch variety. That extra texture is a plus in this chilled salad, which mixes grilled zucchini, briny Kalamata olives, tomatoes, salty feta, and basil, all of the ingredients dressed in a simple vinaigrette.