Plain cucumbers are already a fantastic vegetable because they are crunchy, satisfying, require minimal preparation, and do not leave your hands sticky. However, even cucumbers can be elevated to greater deliciousness and versatility with one clever kitchen trick: salting.
The Science of Salting
When you toss cucumber pieces in salt and let them rest in a colander, the salt actively draws out the excess moisture, which then safely drains away. This technique ensures that the cucumber will release significantly less water into whatever dish you add it to, making it an essential step for preparing tzatziki, tabbouleh, Greek salad, or potato salad.
This moisture-removal process is especially crucial when you are dealing with creamy, mayonnaise- or yogurt-based sauces and dressings, as they are not meant to become watery. Even in salads with clear vinaigrettes, excess water from vegetables will quickly wilt lettuce and cause grains and herbs to turn soggy. Additionally, once a cucumber is salted, it is much better equipped to absorb your dressings, allowing it to soak up seasoning and become deeply flavored from within rather than just having the dressing sit on its surface.
Beyond the Cucumber
Cucumbers are not the only vegetable that benefits from this technique! According to America’s Test Kitchen, pre-salting watery vegetables draws out extra water alongside flavor molecules. Vegetables like zucchini, cabbage, eggplant, summer squash, broccoli, cauliflower, and sometimes tomatoes greatly benefit from pre-salting. Salting helps prevent these vegetables from getting mushy and bland, allowing them to stand up to more heat and heavier dressings when cooked.
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The Easiest Way To Make Cucumbers Taste So Much Better
Varies
servings5
minutes13
minutesN/A
kcalIngredients
Cucumbers (washed, peeled if desired)
Kosher salt (approximately 1/2 to 1 teaspoon per pound of cucumbers)
Directions
- Prep the Vegetables: Wash the cucumbers thoroughly, peel them if desired, and cut them into your required shape.
- Salt and Toss: Place the cut cucumbers in a bowl and toss them with enough kosher salt to coat the pieces evenly (use about 1/2 to 1 teaspoon of kosher salt per pound).
- Rest and Drain: Transfer the salted cucumbers to a colander set directly over a bowl or sink. Let them sit undisturbed for 30 minutes.
- Squeeze and Dry: After 30 minutes, you can squeeze some of the pieces to release even more internal moisture. Finally, dry the cucumbers with a clean towel or paper towel. You do not need to rinse them.
Notes
- The Shortcut Method: If you do not have 30 minutes to salt your cucumbers and let them sit, you can achieve a similar result by cutting out the center strip of seeds, which holds much of the unwanted moisture. Simply cut the cucumber into quarters lengthwise, and run your knife down the middle of the slice to remove the seeds.
- Timing with Tomatoes: Because tomatoes also release a lot of water, you should always add them at the last minute when serving them freshly chopped in a salad.
