Sweet and Sour Cucumber Saladdelicate and refreshing
Thin cucumber slices lose some water with salt and rest in a cold vinegar and sugar dressing, becoming flexible and refreshing.
This salad uses a short maceration to transform the cucumber's texture without cooking it. Salt draws out water and prevents the dressing from becoming diluted; after draining, the vegetable is combined with pre-dissolved vinegar and sugar and refrigerated until slightly translucent and balanced.
Ingredients
Cucumber
Maceration
Sweet and sour dressing
Seasoning
Preparation
Salt the cucumber
Mix the slices with 6 g of salt and leave in a sieve for 20 minutes.
5 minutesDrain without crushing
Rinse quickly, drain, and gently press between clean cloths to remove excess water.
5 minutesDissolve the dressing
Heat only 50 ml of vinegar with sugar and 2 g of salt until dissolved; remove from heat and add the remaining vinegar.
5 minutesSeason and chill
Mix the cucumber with the cold dressing and pepper; refrigerate for 25 minutes before serving.
5 minutes
Substitutions
Stronger vinegar may require less volume; intense sweeteners do not replicate the body sugar provides in the dressing.
Storage
Keep covered under refrigeration and use a clean utensil to serve.
Approximate shelf life: Up to 2 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
