My Grandmother’s Trick for Way Better Cucumber Salads

My grandma Jean was famous for her classic bread and butter pickles. She would make a big batch when pickling cucumbers were in season and store them in her cellar for the long winter. If you were lucky, when you visited, she’d let you take home a jar.

My family would fight over these sweet, crisp, and deeply savory pickles. Unlike the ones you might find in the grocery store, they had a super fresh crunch. There was nothing soggy about them. They added zesty flavor and snappy texture to everything they accompanied. One of these highly sought-after jars had to last our family of six until the next visit to Grandma’s, which was no small feat!

Though I’m more of a dill pickle person, there was something about these pickles that made them irresistible. While I’ve never gotten it just right, I have attempted to make them a few times ,which gave me a new understanding of why my grandmother was so stingy with the goods.

The process is long, labor-intensive, and doesn’t yield very much. While the canning skills I acquired from my grandmother are rarely used, there’s one tip I learned from her pickle recipe that I use multiple times every summer—and not for pickles, but for cucumber salads: Ice your cucumbers! 

The Secret to the Crunchiest Cucumber Salad

I love a fresh, crunchy cucumber salad in the summer and the secret to a good one is to remove excess moisture so the cucumbers remain crisp. To do this, I use my grandmother’s method.

Once the cucumbers are sliced, I like to add them to a large colander a few handfuls at a time. Once there is a decent layer, I lightly season the surface with kosher salt, add a layer of ice, and then add another layer of cucumbers on top.

I repeat this process until all of the cucumbers have been added to the colander, then I cover the top with a tea towel, set it in a clean sink, and weigh it down with a few cans, or even a small Dutch oven. The salt draws out excess moisture, and the ice encourages the cucumbers to become extra crisp.

I usually let the cucumbers sit for about 30 minutes, or even up to an hour if time allows. Then I press on the slices to squeeze out every last drop of moisture and pat the slices dry before proceeding with my recipe of choice.

There’s no need to rinse the salt off unless you have dietary concerns. If you are feeling extra ambitious, you can also collect the cucumber water in a clean bowl as they sit. This refreshing liquid can be used for cocktails and mocktails on those scorching summer days!