Here's the basic method for salt-curing cucumbers. This guide explains in detail the tips for using the right amount of salt, how long to let them sit, and how to squeeze them to achieve a delicious result without wateriness. These are a versatile side dish perfect for vinegared dishes, dressed salads, or as a garnish for other meals.
Ingredients
Main Ingredients (2 servings)
- Cucumbers 2
Seasonings
- Salt 1/2 tsp
Steps
- Cut off both ends of the cucumbers.
- Peel the skin from the stem end of the cucumbers with a knife.
- Cut the cucumbers in half lengthwise.
- Remove the core of the cucumbers with a spoon. This is the key! Removing the core helps prevent the finished product from becoming watery.
- Place the cucumbers cut-side down and slice them thinly on the diagonal.
- Transfer the sliced cucumbers to a bowl, sprinkle with 1/2 tsp salt, mix to coat, and let sit for about 5 minutes.
- Firmly squeeze the water out of the cucumbers with both hands.
- Store in the refrigerator for 2 to 3 days.
- Use in vinegared dishes, sesame dressed salads, or as a garnish for meals.
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