Cut even slices
Wash the cucumber and keep sound skin intact or peel it in stripes. Slices about an eighth of an inch thick take up dressing while remaining crisp. A mandoline helps but requires a hand guard. Do not violently wring salted cucumber, which makes it crumpled; gentle pressure and draining are enough. Wash dill briefly, dry it and pick off the delicate fronds. Thick stems are too tough for this cool, tender side dish.
Cut cucumber slices to a consistent thickness instead of mixing thin rounds with thick end pieces. Drain excess liquid after salting without squeezing the cucumbers dry. Add herbs near the end. The salad is best freshly assembled and inevitably softens during storage, even when it has been kept properly chilled. Portion with clean utensils and keep the remaining supply refrigerated.
The recipe
Serves 4
Ingredients
- 2 cucumbers, about 1½ lb / 700 g total
- ½ tsp fine salt
- 2 tbsp white wine vinegar
- 1 tbsp canola oil
- 1 tsp sugar
- 2 tbsp finely sliced dill
- ¼ tsp black pepper
- ½ small red onion
Method
- Wash cucumbers and slice about ⅛ inch / 2–3 mm thick. Toss with salt and drain in a sieve for ten minutes, then press very gently to remove excess liquid.
- Slice onion very finely. Whisk vinegar with sugar, oil and pepper. Toss with cucumber and onion, cover and refrigerate for 15 minutes.
- Fold in dill shortly before eating. Lift portions with a fork so the entire bowl of liquid does not end up on the plate. For longer advance preparation, keep cucumber and dressing chilled separately and combine closer to serving.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
