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Smashed Pickle Salad – The New York Times

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Smashed Pickle Salad – The New York Times

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Smashed Pickle Salad

Many cucumber salads are dressed with some combination of salt, acidity (such as vinegar or lemon juice) and something tangy and creamy. This recipe skips the first step of salting by instead substituting pickles — cucumbers fermented in salt and vinegar — in place of raw cucumbers. They’re still crunchy, but also pack a fierce punch.

Smashed pickle salad. Before you say, “What is she doing?” Think about it this way: Think about the difference between a cucumber and a pickle. A cucumber is really juicy and cooling, and a pickle is punchy. Then think about a cucumber salad. A lot of the times, the first step is to dress the cucumber with salt and some sort of acid, like vinegar. And a pickle is a cucumber with salt and acid, but the salt and acid can really get into the cucumber and make it super punchy. So this is a cucumber salad made really, really vibrant and a little puckery with pickles. It’s great with hot dogs and burgers and schnitzel — any sort of fried greasy food where you would normally have a pickle, now you have a pickle salad.

Many cucumber salads are dressed with some combination of salt, acidity (such as vinegar or lemon juice) and something tangy and creamy. This recipe skips the first step of salting by instead substituting pickles — cucumbers fermented in salt and vinegar — in place of raw cucumbers. They’re still crunchy, but also pack a fierce punch.

November 7, 2025

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