This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to prepare cucumber
Or how to start with a whole cucumber and finish with small crunchy dice, ready to be added to a salad.
259 K 3.6/5 (56 reviews)
40 min.
Easy
0.50 €
1 cucumber
2 IngredientsLast modified on: August 6th 2019
For 1 cucumber, you will need:
- 1
1 cucumber - 2
1 teaspoon fine (or table) salt (optional) - Total weight: 200 grams
Times for this recipe
Preparation: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Cucumber skin is fairly indigestible, so start by peeling the full length.
Stage 2 - 2 min.
Trim off and discard the ends.
Stage 3 - 2 min.
Cut the cucumber into pieces 7 or 8 cm long, which makes the next stage easier.
Stage 4 - 10 min.
If you would like round slices, all that remains to be done is to slice the cucumber. The best tool for this is a mandoline.
Stage 5 - 10 min.
If you prefer diced cucumber, cut the pieces into sticks, taking care to avoid the central part with the seeds.
The sticks should be nice and smooth, with just cucumber flesh and no seeds.
The sticks should be nice and smooth, with just cucumber flesh and no seeds.
Stage 6 - 10 min.
Cut the sticks into small dice.
Stage 7
Your cucumber is now ready for use, whether in a mixed salad or on its own with a good vinaigrette dressing and a few herbs, fo example.
Remarks
If you prefer your cucumber tender and a little less crunchy, you can sprinkle the dice with salt and leave them in a sieve for about an hour to drain off some of the juice.
You will have noticed that when cucumbers are sliced, there are always the seeds in the middle, but these are less noticeable if the cucumber is sliced very thinly.
As mentioned above, it is quite normal not to eat the skin, but this is mainly a matter of personal taste. If thinly sliced, it poses little problem.
You will have noticed that when cucumbers are sliced, there are always the seeds in the middle, but these are less noticeable if the cucumber is sliced very thinly.
As mentioned above, it is quite normal not to eat the skin, but this is mainly a matter of personal taste. If thinly sliced, it poses little problem.
Keeping: A few hours in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 2 RDI=1 % | 4 RDI=0 % | 0 | 20 RDI=1 % | 100 RDI: 1 % |
| Per 100 g | 1 RDI=0 % | 2 RDI=0 % | 0 | 10 RDI=1 % | 50 RDI: 1 % |
How much will it cost?
- For 1 cucumber : 0.50 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cucumber
Like these other recipes: Greek salad, Mixed salad, Souda salad, Crunchy salad, Cucumber, avocado and mussel salad, ... See them all 12
Other recipes you may also like
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee. March 10th 2019317 K3.8 1 hour 15 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018438 K 15 30 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top. February 21th 20111.12 M 14.4 1 hour 50 min.
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin. October 13th 2010349 K4.1 1 hour 10 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011544 K 44.3 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.