Enjoy the freshness and lightness of our simple cucumber salad. With crunchy cucumbers, creamy sour cream or a vegan alternative, and a finely balanced vinegar marinade, this recipe brings a refreshing taste to the plate. Perfect as a side dish or light main dish, this salad is not only healthy but also quick to prepare. Try it out and discover how easy and delicious homemade cucumber salad can be!
That’s a matter of taste! For us the shell stays on. Of course, this is only advisable if the cucumbers are organic or, as in our case, cucumbers from our own garden. If you don’t like the slightly bitter taste, simply use a peeler and peel the cucumber for further processing! In fact, most of the bitter substances (cucurbitacins) tend to accumulate at the base of the cucumber stem.
Countless creations are possible with cucumbers: from Asian cucumber salad to fresh tartars to pickled cucumbers. Any cucumber can be pickled – but not every one goes with every recipe! Nowadays, pickled cucumbers are usually so-called pickling cucumbers, a variety of the species Cucumis sativus that is grown specifically for pickling and harvested young.
Cucumbers are very grateful. When stored at temperatures between 10 and 13 degrees, cucumbers can last up to three weeks. Cucumbers should be stored in the refrigerator for a maximum of four days as they are sensitive to cold and will go bad more quickly.
That’s such a thing. Yes and no. It depends on how they are processed after thawing. If you freeze vegetables with a high water content, such as tomatoes or cucumbers, they will become mushy and spongy when they thaw. If you want to freeze cucumbers, please do this: Peel the cucumber, cut it in half and remove the seeds with a spoon. Cut the peeled and seeded cucumber into evenly thick slices. Place cucumber slices in freezer bags or sealable plastic boxes and freeze.
Preparation time: 20 minutes
Freshly chopped dill is ideal for a herbal kick.
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