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Step-by-step instructions. Layer cucumber slices in the bottom of a colander, and sprinkle a generous pinch of salt over them. Place another layer of cucumbers over the first layer, and salt again. Continue layers until all cucumbers are salted. Let cucumbers sit for one hour with the colander over a bowl to catch liquid, or set the colander in.
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Directions. 1 Thinly slice cucumbers, toss with two teaspoons of salt, then add to a colander set over the sink or bowl. Let sit for 30 minutes. 2 Rinse cucumbers with cold water, then squeeze excess water from them. (To make this easy, we add the cucumbers to a clean dish towel, then tie it up and squeeze). 3 In a large bowl, whisk together two teaspoons of sugar, vinegar, and mustard.
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Pat dry with clean paper towels. Add in the sliced red onion and toss to combine. In a small bowl, whisk together the garlic, olive oil, vinegar, sugar, dill, and pepper. Pour the dressing mixture over the cucumber and onion and toss to fully combine. Serve immediately or keep refrigerated until ready to serve.
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Instructions. Remove both ends of cucumbers. Place two cucumbers on a cutting board at a time, sprinkle a large pinch of salt (not in ingredients) over the cucumbers. Using both hands, roll the cucumbers back and forth on the cutting board, putting slight pressure on the cucumbers (note 3).
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To salt cucumbers and remove excess moisture, start by slicing or chopping the cucumbers to your desired shape and size. Then, place the cucumbers in a colander and sprinkle them with salt, making sure all the pieces are evenly coated. Let the cucumbers sit in the colander for about 10-15 minutes to allow the salt to draw out the excess moisture.
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Salted cucumbers in 5 minutes. 1. Slice cucumbers in two or four pieces, or chop across in large chunks. 2. Put the slices or chunks in a plastic container with a lid. 3. Chop some fresh dill, a few cloves of garlic and a piece of radish root. Put the chopped ingredients in with the cucumbers. 4.
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Step by Step. Rinse 2-3 large cucumbers under cold water and dry with paper towels. Peel and slice cucumbers into thin slices. Chop the green onions. Put the cucumber slices and chopped green onions in a bowl. Whisk 3 teaspoon of salt into 2 Cups of water until dissolved. Pour the salt water over the sliced cucumbers.
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Put the chopped cucumbers in a large colander and toss with a large pinch of salt. Put the colander in the sink and let the cucumbers sit for 20 minutes, then gently pat dry with a paper towel. 2.
Homemade Fresh Salted Cucumbers in the Bowl on Wicker Tray Stock Image
Just place the slices or chunks in a colander over a bowl or sink. Sprinkle them with a couple of pinches of salt, toss to coat, and let them rest for about 30 minutes. Pat them dry with a paper towel and proceed with the recipe.
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Sharp knife. Colander. Paper towels. Properly drain cucumbers the next time you make a cucumber salad for a less watery result. Salting foods with a high water content is the best way to prevent their moisture from leaching into prepared dishes.
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Slice any remaining cucumbers in half and stack them on top of the whole cucumbers to fit in the jar, pressing them below the shoulder of the jar. Add the garlic and dill, pressing the ingredients along the sides of the jar. In a liquid measuring cup, stir the water and salt together until the salt dissolves. Pour the brine over the cucumbers.
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Instructions. Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine. Slice the cucumbers into 1/8-inch-thick rounds. Place them in the bowl, add the dill, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to come together.
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Place the colander in the sink or on a plate to catch the water that will be released. Let it sit for about 30 minutes. Meanwhile, make the dressing by adding the sour cream, vinegar, sugar, dill, and pepper to a medium bowl and stirring together until smooth. Taste & adjust if required.
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Add glass weight on top of the cucumbers. Pour salt brine over the top of cucumbers, making sure they are below the brine to avoid mold. Add lid and air-lock or a canning lid and ring loose. Ferment for 3 days, then taste each day until your desired flavor is reached. This is where using an air-lock comes in handy.
Episodes Medium Salt
Tip: Salt and Drain Cucumbers and Zucchini. Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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Now slice the cucumber to the desired size (strips, cubes, or sticks) and place it into a colander. Sprinkle salt over the pieces until coated, and leave to drip for 20-30 minutes. After this time, softly apply pressure to each piece to remove any other water that might be held on the surface, and then rinse under cold water to remove the salt.
