Smoked cucumber: elevating pickles to the next level

Are you a pickle lover? If so, get ready to take your pickle game to a whole new level with smoked cucumbers. Smoking cucumbers before turning them into pickles adds an incredible depth of flavor that will elevate your pickle experience to epic proportions.

This recipe for smoked pickles was originally developed for the cookbook healthy electric smoker and is now available for everyone to enjoy. These smoked pickles are not only a fantastic addition to any charcuterie platter, but they also add a unique twist to a classic cocktail like the smoked Bloody Mary.

Smoked Quick Pickles Recipe

Here's a simple and quick refrigerator pickle recipe that will keep your pickles fresh for up to a few months (although they probably won't last that long!):

• 1 lb cucumbers, sliced in ¼" pieces
• 2 sprigs fresh dill
• 2 sprigs fresh thyme
• 2 tsp whole peppercorns
• 2 tsp mustard seeds
• 2 cloves smashed garlic
• 1 cup vinegar
• 1 cup water
• 1 tbsp kosher sea salt
• 1 tbsp sugar (optional)

Instructions:

1. Slice the cucumbers and place them on a frog mat. Smoke them at 225°F for 20 minutes to infuse a light smoky flavor.
2. While the cucumbers are smoking, rinse two pint jars with soapy water and dry them.
3. In a saucepan, combine the water, vinegar, salt, and sugar (if using). Bring the mixture to a boil over high heat, ensuring that the salt and sugar dissolve completely.
4. Place the herbs, spices, and garlic in the pint jars.
5. Remove the smoked cucumbers from the smoker and let them cool slightly. Then, add the cucumbers to the jars until they are about ¾ full.
6. Pour the pickling liquid into the jars, leaving about ½ inch of space from the top.
7. Tightly seal the jars with the lids and let the pickles marinate in the refrigerator for 48 hours to allow the flavors to meld together.

These smoked pickles are sure to be a hit at your next gathering or as a tasty snack on their own. The smoky flavor adds a unique twist to the traditional pickle, giving it an extra layer of complexity.

Can Cucumbers Be Cooked?

Cucumbers are incredibly versatile and can be cooked to create delicious dishes. While we often enjoy cucumbers raw in salads or as a refreshing snack, exploring their cooked form opens up a whole new world of flavors and textures.

In various cuisines, including Vietnamese, Korean, Thai, and regional Indian cuisines, cooked cucumbers are commonly used in stir-fries, soups, and curries. While cooking cucumbers may not be a common practice for many, it's worth giving it a try.

How to Cook Cucumbers

If you're planning to cook cucumbers, it's best to remove the seeds beforehand (unless you're using seedless cucumbers). This step helps reduce the amount of water released during cooking and prevents any unwanted seed floaters in your dish.

Start by halving the cucumbers lengthwise and using a small spoon to scoop out the seeds. Then, cut the cucumbers into ½-inch-thick slices crosswise, creating crescent moon-shaped pieces.

While not necessary, salting the sliced cucumbers before cooking can help draw out excess moisture, resulting in a less watery final dish. Place the sliced cucumbers in a colander set over a bowl, toss them with salt (about ¼ teaspoon per pound of cucumbers), and let them sit for 20 to 30 minutes. Rinse the cucumbers well under cold running water and pat them dry with paper towels or a clean dish towel.

For cooking methods, stick with quick-cooking techniques like sautéing and stir-frying to prevent the cucumbers from becoming mushy. Sauté or stir-fry the cucumbers in a hot skillet or wok with oil for just a few minutes until they are tender and achieve the desired level of char or smoky flavor.

What Do Cooked Cucumbers Taste Like?

When cooked, cucumbers retain their mild and slightly sweet flavor, but their texture changes. The crunchiness we associate with raw cucumbers is minimized, but the cooked cucumbers become tender while still maintaining a pleasant bite. They pair well with various flavors, such as garlic, ginger, soy, and toasted sesame.

Additionally, cooked cucumbers can be used fresh in cooked recipes to add a refreshing crunch and a cool temperature contrast. They work well in dishes like herby raitas, bright salsas, noodle bowls, grilled chicken, and lettuce wraps, providing satisfying texture and flavor.

What to Do with Old Cucumbers

If you find yourself with leftover cucumbers that are past their prime, don't let them go to waste. Here are five ways to use up those old cucumbers:

1. Slice them for sandwiches: Even if they're not as crisp as they once were, they can still add a refreshing crunch to your favorite sandwich.
2. Ribbon them in salads: Use a vegetable peeler to create cucumber ribbons and toss them in salads for added texture and flavor.
3. Baton them for crudités: Cut the cucumbers into baton shapes and serve them as part of a vegetable platter for dipping in your favorite sauces or dips.
4. Pickle them: If the cucumbers are still salvageable, turn them into pickles using a quick pickle recipe like the one mentioned earlier.
5. Blend them into gazpacho: If the cucumbers are too soft to enjoy in their raw form, blend them with other ingredients to make a refreshing gazpacho soup.

By finding creative ways to use up old cucumbers, you can reduce food waste and make the most out of every ingredient in your kitchen.

In conclusion, whether you're smoking cucumbers to create epic pickles or exploring the possibilities of cooking cucumbers in various dishes, there's no denying the versatility and deliciousness of this humble vegetable. So go ahead, try something new with cucumbers, and elevate your culinary adventures to a whole new level!

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