Today is cucumber day. Usually my favourite form of cucumber is in brine with garlic and dill. Because I do love my some dill pickles. Although it’s hard to find good ones.
I have to specify that my favourite dill pickles are brine based pickles with a bit more salt in them. And lots of garlic. I have a recipe that I collected from an uncle. I don’t make them often enough, but it’s hard to find a store bought brand that comes close. In fact, I find it hard to find a decent store bought dill pickle.
But it’s not the only way I enjoy cucumbers. I may have the occasional cucumber sandwich. But next to the dill pickles, one of my favourites would have to be cucumber salad,
Again, I have an old family recipe. I have looked at many other recipes for cucumber salad, but most of them miss one important ingredient. The ten pound weight that sits on top of them for a day or so.
I have always found cucumber salad tastes better when it is pressed. Although I have done it without pressing, since you need to plan at least a day ahead for the process. Slice the cucumbers, add salt, put the weight on top and drain off the water every so often.
The taste is similar if you don’t squash your cucumbers overnight. But just a bit more watery.
I have even inherited the family tools for such a process. There is a bowl of a specific size. And a plate that fits on top that is slightly smaller than the width of the bowl. That allows proper crushing of the cucumbers.
There is also a weight. I believe it might be a retired boat anchor, but it is now wrapped in tin foil. But it’s a ten pound lump of lead that is placed on top of the cucumbers to squish out as much water as possible.
Since cucumber day kind of snuck up on me, I guess I’ll have to celebrate tomorrow. I need time to squish.
