I learned a long time ago that a meal is more satisfying for me when there are some crisp or chewy items on the menu. Recently my friend Shasta served salted cucumbers with dinner and I was reminded how much I enjoy them.
Some people cut the cucumbers into thin slices, go through the salting process, and then serve the slices on a plate with alternate slices of tomatoes. Some even add thin slices fresh mozzarella cheese. That does make a pretty presentation but I prefer cucumber sticks that I can pick up with my fingers and eat like I would celery sticks.
- 1 large cucumber
- 1/2 to 1 tsp sea salt (depending on your taste. I usually use 1/2 tsp)
- A handful of ice cubes
- A container that has a close-fitting top or zip-lock style plastic bag
Peel the cucumber. Cut in half cross-wise.
Cut each section in half lengthwise, then in quarters, and then in eighths.
Sprinkle the sea salt on the seeds-side of the cucumber sections.
Place sections in a Ziploc-style plastic bag or in a container that has a close-fitting top.
Place the ice cubes on top, zip or cover, and place in the refrigerator for at least an hour. You can leave it overnight, or even take it with you in a picnic basket.
To serve, place in a colander and rinse well under running water. Arrange cucumber sections on a plate, and serve.
As one of my friend's little parrots says: "Yummy, yummy, yummy!"