I don’t think I’ve ever met anyone outside of Germany who’s heard of Schmorgurken! May I ask what your background is?
And they can occasionally be bitter.
Yes, I make a version of that at home. I like to grate raw garlic in this so it gets a real nice kick and spice. I also had this at a Sichuan restaurant and loved it. On of my favorite ways to use up cucumbers. I use Persian cucumbers with this too so less work with deseeding.
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I’m getting kind of tired of salad/cold applications for cukes. Anybody tried cooking them? Success? Or bust? I’ve made Chinese-style soups with cucumbers, but it’s July (nearly August), and I’m not really in a soup kinda mood, but I’m open to any non-salad cucumber ideas!
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This Korean dish from Maangchi for sauteed cucumber looks quick and very easy, and sounds delicious.
Edit: Adding web page with recipe for this.
https://www.maangchi.com/recipe/oi-bokkeum
That looks really simple and worth a try. Thanks!
Parents were German/Austrian. Grandparents to further back were pan-European. I seem to be a cultural hodgepodge.
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I forgot: my mom always put thin slices of cucumber on liverwurst sammiches. They did not travel well, but I still have a nostalgic fondness for the combo. Somehow, the rich, savory, seasoned liverwurst worked perfectly with the fresh, crispy cukes.
I also like adding them on top of a bagel with lox and shmear.
My ex used to put cucumber half-moons in her/our pimped up ramen.
I put cucumber on anything spicy. And use it as my “crackers” for egg or chicken salad. Throw it in salads too. I always get a three pack when I grocery shop, and they are always all gone by the following week. Oh and I love cucumber water. There is always some in the fridge.
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+1 on the cucumber-as-cracker bit. A slice makes a great base for creamed cheese and smoked salmon.
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That’s a wonderful and super-easy canapé I’ve made many times.
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I’m not the biggest fan of cucumbers, as I find their flavor takes over very easily. Keep them away from my beverages, for sure. But I do like them in maki and tzatziki. I’ve also been making a spicy surimi salad summer roll with cucumbers lately (a knock off of something I grabbed one day from the fish counter at Grand Central Market), and they’re quite good in that. Like @ernie_in_berkeley, I prefer the Persian variety for the thinner skins and fewer seeds. Also, big yum for pickles!!!
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I am not a fan at all of the cucumber waters everywhere. I’d much rather have citrus.
I love a good cucumber salad with sour cream and lots of fresh dill. I also like to pickle them. This year I tried Smitten Kitchen’s bread and butter pickles and YUM! I love them pretty much any which way.
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I had forgotten about Martha’s cuke-and-sour-cream salad. We love it! I use cider vinegar in lieu of lemon juice.
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I like to cut cucumbers into short lengths, partially scoop out the middles, and fill them with tobiko. Great canapés!
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Roast them.
They’re fabulously earthy that way. Garnish with some furikake and go to town.
It’s now popular here for a gin & tonic to be served with a slice of cucumber where, previously, it would have been lemon or lime
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Having practically grown up with that kind of cuke salad I’m always tickled to see actual recipes for it.
Hendricks started that ish, I think, since it has a distinct cucumber note.
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