"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."
Smashed pickle salad substitutes pickles for raw cucumbers, removing the need to salt and acidify the vegetables separately. Pickles are cucumbers fermented in salt and vinegar, so they remain crunchy while carrying concentrated salt and acidic flavors. The salad delivers a vibrant, puckery, and punchy profile instead of the cooling effect of raw cucumber. The preparation works as a condiment-like side that complements hot dogs, burgers, schnitzel, and other fried or greasy foods. Many cucumber salads combine salt, acidity, and creamy elements, but the smashed pickle approach emphasizes tangy, briny intensity for quick, bold flavor.
Read at www.nytimes.com
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