Cucumber Enhancement

Whatever the use, raw cucumber flavor is improved by a brief preliminary steeping in salt, sugar, and vinegar.

Peel the cucumber, entirely or in stripes. Slice it lengthwise and scrape out seeds with a spoon. Dice, or cut in crescents, and place in a bowl.

Sprinkle with salt and a very little sugar. Stir in just enough vinegar to coat lightly.

Let steep a couple of minutes. Taste and correct seasoning. Drain, reserving any liquid for addition to a vinaigrette.

The treated cucumber may be used immediately. Further steeping does not seem to have much effect.

Berkeley home cook Richard Newman has made this favorite salad for years. He has found it a refreshing treat in hot weather. We have enjoyed it particularly with chilled salmon on a warm summer night.

This is fine freshly made, but improves made a day in advance, as flavors penetrate the cucumber. Serve chilled.

Serves 2-3

Peel the cucumber. Slice it lengthwise and scrape out seeds with a spoon. Dice. Steep in a little salt, sugar, and vinegar (see Cucumber Enhancement above).

Mix all ingredients in the bowl. Chill until used.

Variation

If using thick yogurt cream: Use half the amount shown for ordinary yogurt, thinning with milk to sour cream consistency.

A popular salad in Greece is similar to the above. Add the following:

The Greek salad in turn is similar to a classic Turkish salad called cacik. Here vinegar and dill are omitted, while the garlic and mint are augmented.

Peel the cucumber. Slice it lengthwise and scrape out seeds with a spoon. Dice. Steep in a little salt, sugar, and vinegar (see Cucumber Enhancement above).

Crush garlic with a little salt. Mix well with a little yogurt, then stir in all the yogurt.

Stir in the cucumber, then mint.

Cacik is sometimes served as a cold soup. Simply make cacik and add more yogurt to attain a liquid consistency.

In India this is called a raita, or yogurt relish. In composition it is similar to the salads above.

Serves 2-3

Roast the cumin seeds. Place them in a small cast iron pan and turn on heat. In 2 to 3 minutes they will turn a darker brown, smell roasted, and begin to pop. Remove them from the pan. Leave whole or crush if desired.

Peel the cucumber. Slice it lengthwise and scrape out seeds with a spoon. Dice. Steep in a little salt, sugar, and vinegar (see Cucumber Enhancement above).

Stir cucumber, pepper, and roasted cumin into the yogurt. Salt to taste. Cover and refrigerate until ready to serve.

Just before serving, sprinkle on paprika for decoration.

Variation