Best 3 Julias Braised Cucumbers Recipes

**Braised Cucumbers: A Culinary Symphony of Sweet, Sour, and Savory Flavors**

Embark on a culinary journey to relish the delightful flavors of braised cucumbers, a dish that strikes a perfect balance between sweet, sour, and savory notes. This versatile dish can be served as a refreshing appetizer, a tangy side dish, or even as a unique main course for vegetarians. With a variety of recipes to choose from, you'll find the perfect braised cucumber dish to tantalize your taste buds. From classic European preparations to innovative Asian-inspired creations, each recipe offers a unique take on this delectable dish.

**Classic German Braised Cucumbers:**
Experience the traditional flavors of Germany with this classic recipe. Cucumbers are gently braised in a flavorful broth of vinegar, sugar, and spices, resulting in a dish that is both sweet and tangy.

**Sweet and Sour Braised Cucumbers:**
This Chinese-inspired recipe takes braised cucumbers to a new level. Cucumbers are braised in a sweet and sour sauce made with soy sauce, rice vinegar, sugar, and ginger, creating a dish that is both flavorful and addictive.

**Korean Braised Cucumbers:**
Enjoy the spicy and savory flavors of Korea with this unique recipe. Cucumbers are braised in a spicy sauce made with gochujang (Korean chili paste), soy sauce, and sesame oil, resulting in a dish that is both bold and delicious.

**Indian Braised Cucumbers:**
Embark on a culinary journey to India with this aromatic recipe. Cucumbers are braised in a fragrant sauce made with cumin seeds, coriander seeds, turmeric powder, and yogurt, creating a dish that is both flavorful and comforting.

**Thai Braised Cucumbers:**
Experience the vibrant flavors of Thailand with this refreshing recipe. Cucumbers are braised in a tangy sauce made with lemongrass, galangal, kaffir lime leaves, and fish sauce, resulting in a dish that is both aromatic and delicious.

No matter your preference, these braised cucumber recipes offer a delightful symphony of flavors that will tantalize your taste buds. So gather your ingredients, choose your favorite recipe, and prepare to savor the culinary delight that is braised cucumbers.

Check out the recipes below so you can choose the best recipe for yourself!

JULIA CHILD'S BAKED CUCUMBERS WITH ALL VARIATIONS

Julia Child's Baked Cucumbers With All Variations image

This recipe comes from Mastering the Art of French Cooking, 1961. 'If the natural moisture content is now withdrawn beforehand, cucumbers exude so much water as they are heated that you usually end up with a tasteless mush and swear never to cook cucumbers again. Blanching for 5 minutes before cooking will remove unwanted water, but also most of the cucumber flavor. A preliminary sojourn in salt draws out the water and also the bitterness, if they are the bitter European type, yet leaves the flavor, which a little vinegar and salt accentuates. We have found the following method delicious, and suggest it for all cooked cucumber recipes. Baked cucumbers go with roast, broiled, or sauteed chicken or veal.

Provided by davinandkennard

Categories Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 cucumbers (about 8 inches long)
2 tablespoons wine vinegar
1 1/2 teaspoons salt
1/8 teaspoon sugar
3 tablespoons melted butter
1/2 teaspoon dill or 1/2 teaspoon basil
4 tablespoons minced scallions
1/8 teaspoon pepper

Steps:

Peel the cucumbers.
Cut in half lengthwise and scoop out the seeds with a spoon.
Cut into lengthwise strips about 3/8 inch wide.
Cut strips into 2 inch pieces.
Toss the cucumber in a bowl with the vinegar, salt and sugar.
Let stand for 30 minutes to several hours.
Drain and pat dry in a towel.
Preheat oven to 375.
Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
Variation One: Parslied Cucumbers.
In a warm vegetable dish toss with 2 Tbsp minced parsley.
Variation Two: Creamed Cucumbers.
Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.

Nutrition Facts : Calories 97.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 15.3, Sodium 638.7, Carbohydrate 11.3, Fiber 1.6, Sugar 5.2, Protein 2.1

BRAISED CUCUMBERS

Braised Cucumbers image

I searched on the internet for braised cucumbers after watching 'Julie and Julia' for the umpteenth time. There weren't many recipes and they were all different. I took the information from all the recipes and meshed them together, deleting some ingredients and adding others. The dish turned out wonderful. This is a side dish that I have served with quite a few different types of main dishes. It seems to go with almost any type of food.

Provided by clk103197

Categories Side Dish Vegetables

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

3 large cucumbers - peeled, seeded, and cut into 1/4-inch chunks
2 tablespoons kosher salt
3 tablespoons butter
½ teaspoon lemon juice
½ teaspoon crushed dried mint
freshly ground black pepper to taste

Steps:

Place cucumbers in a shallow baking dish and sprinkle kosher salt over the top; toss to coat and let rest, 30 minutes to 1 hour. Drain cucumbers and discard any accumulated liquid.
Melt butter in a large skillet over medium-high heat. Cook and stir cucumbers in hot butter until cucumbers are heated through and color starts to change, 5 to 10 minutes. Transfer cucumbers to a serving dish and season with lemon juice, mint, and black pepper.

Nutrition Facts : Calories 102.5 calories, Carbohydrate 5.5 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 5.6 g, Sodium 2945.9 mg

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

Chinese Smashed Cucumbers With Sesame Oil and Garlic image

In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.

Provided by Julia Moskin

Categories salads and dressings, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)
1 teaspoon kosher salt, plus more for cucumbers
2 teaspoons granulated sugar, plus more for cucumbers
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons soy sauce
1 tablespoon grapeseed or extra-virgin olive oil
2 large garlic cloves, minced or put through a press
Red pepper flakes, to taste
Small handful whole cilantro leaves, for garnish
2 teaspoons toasted white sesame seeds, for garnish (optional)

Steps:

Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

Tips:

Choose small to medium-sized cucumbers for best results.
Trim the ends of the cucumbers, but do not peel them.
Use a variety of herbs and spices to flavor the braising liquid.
Simmer the cucumbers gently until they are tender but still slightly firm.
Serve the cucumbers warm or cold, as a side dish or appetizer.

Conclusion:

Braised cucumbers are a delicious and versatile dish that can be enjoyed in many different ways. With their sweet and sour flavor, they are a great addition to any meal. Whether you serve them warm or cold, as a side dish or appetizer, braised cucumbers are sure to be a hit. So next time you're looking for a new and exciting way to prepare cucumbers, give this recipe a try. You won't be disappointed!