Ingredients
Equipment
Method
- Start by washing your cucumbers thoroughly under cold water to remove any dirt or residues. Pat them dry with a clean towel.
- Next, slice the cucumbers into thin rounds or your desired shape. For salads, I usually opt for thin rounds for a pleasing presentation, but feel free to cut them into chunks if that suits your recipe.
- Layer the cucumber slices in the bottom of a colander. Use a generous pinch of salt to sprinkle over the first layer. The aim is to season them while also allowing the salt to draw out moisture.
- Continue to layer the remaining cucumber slices on top of the first layer, sprinkling salt on each layer. You want to ensure that every slice gets a little seasoning.
- Once all the cucumbers are salted, let them sit in the colander. You can place the colander over a bowl to catch the liquid that will drain out, or simply set it in your sink.
- Allow the cucumbers to sit for about one hour. This is the most crucial step, as it gives the salt enough time to work its magic and draw out excess moisture.
- After one hour, it’s time to rinse the cucumbers. Place them under cold running water to remove the salt. This is important to prevent your cucumbers from being overly salty in your dish.
- After rinsing, spread the cucumbers out on a clean kitchen towel or layers of paper towels. Pat them dry gently to remove any excess water.
- Your cucumbers are now perfectly drained and ready to be used in your favorite recipes! Whether it’s a refreshing salad or a delicious topping for your sandwiches, the texture will be just right.
Notes
Store drained cucumbers in an airtight container in the refrigerator for up to three days. To maintain their crispness, place them in paper towels.