Seared Cucumbers

Side Dishes

Jan 22

Written By Ben McElroy

Why Make It?

The little known cooked cucumber is worth exploring with its zucchini like juiciness and crunch. When seared quickly they will keep some of that classic cucumber aromatics and add a unique cooked cucumber bitterness.
Black and sichuan pepper had some floral citrus heat to make things interesting.
This is a really quick and flexible recipe that makes adding a vegetable to meals easy. You can even deglaze the pan for a sauced variation.

Keys to Success

Get all your ingredients ready before you start searing. Using a hot pan and cutting the cucumber into rustic chunks will allow some sides to be seared and others still raw.
After adding the cucumber to the pan, give it a quick shake/stir to ensure nothing is sticking. Then let them be until there is color developing. Resist the urge to move the pan.

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Author Thoughts

Not many people are cooking cucumbers; I hope to change some minds out there. If you keep cucumbers in your fridge as a pantry staple, then try cooking them. This is a quick, easy vegetable side that can complete a lot of different meals.

When searing it is best to use an oil with a high smoking point. This will ensure the oil doesn't break down during cooking. Look for something like avocado, grapeseed or refined olive oil.

Try using kirby, persian or english cucumbers. Avoid pole cucumbers; these are the typical grocery store variety with a smooth skin. Buy the bumps!

Equipment

Small or medium or large pan

Seared Cucumbers

Makes: 2 Servings | Prep Time: 2 min | Cook Time: 2 min | Total Time: 4 min

Ingredients

1 english cucumber
¼ tsp of ground sichuan peppercorn
5-10 cracks of black pepper
1 tsp grapeseed oil
salt [to taste]

Instructions

Prehea: Heat skillet to medium high heat.
Prep: Cut the cucumbers by making the first cut perpendicular then the next at 45 Degrees. This will give you right triangle shaped wedges. Gather your salt, spices, and oil.
Sear: When the pan is hot, add the oil and immediately add the cucumbers. Quickly move the pan to ensure nothing is sticking. Quickly add the salt, and spices.
Toss: Once the first side is browned–about 30-60 seconds–toss the pan. Cook for another 30-60 seconds. Remove from the heat.

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Comments

Substitutions

Spices: Swap out the spices for whatever you have on hand or work with your meal. Coriander would work well here.

Sauce it: This recipe can be adapted into so many different directions. Try adding ginger or garlic after the first toss. Then finish with oyster sauce, vinegar and vegetable broth/water.

Herbs: Consider adding herbs like mint, parsley or cilantro after the pan is removed from the heat.

Oil: See Author Thoughts