Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Cool Cucumbers, Served Hot

Enjoy one of the most common vegetables at its uncommon best

Fine Cooking Issue 09
Photos: Todd Bryant & Jan Newberry
View PDF
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

When cooked, cucumbers retain their freshness and add an acidic counterpoint to meals. They’re perfect alongside light dishes, but because of their natural acidity, they provide a nice balance to rich meats as well. French cooks peel cucumber, seed them, sprinkle them with salt and vinegar, rinse them, and then cook and season them well. The result is a delicious and delicate-flavored vegetable almost unknown to Americans. This article talks about the best way to bring out the sweetness without losing texture and includes a variety of recipes for side dishes, a gratin, a salad, and swordfish.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial