Spicy Cucumbers With Yogurt, Lemon and Herbs

Used regular yogurt and got it thicker (like Greek yogurt) by draining it in a strainer with a layer of paper towel for about 30 mins. Really lost a lot of water and got nicely thick! Probably should have started with 1 1/4 c to end up with 1 c strained. Had to leave the red pepper flakes on the side so everyone could enjoy - oh well. Fantastic hot weather dish! I used the cuke marinade afterward as a topping on basmati rice. Served alongside mixed greens and leftover rare salmon.

Excellent, strong make again, amount of lemon was just perfectly done, definitely use whole fat yogurt, used Trader Joe’s brand and it worked perfectly well. Great with a Cava, should work well with U. S. Sauvignon Blanc or better yet, a Sancerre. No for CA oaky Chardonnay, yes for Chablis or Bourgogne Chardonnay, Village or Premier Cru, any village, higher quality.

Use less oil for marinating, works just as well, less waste and mess. Used radishes instead of scallions, worked well. Make this ahead of time, holds up in fridge well if not too wet.

Made this last night for dinner. I served it alongside grilled shrimp and baguette. It was a lovely meal for a really hot summer evening.

I always cringe when I see a recipe that calls for "mint." Just like it's botanical cousin basil, comes in wild variety, different types having wildly different flavors. I come from Indiana, which before production moved to the West, was once the mint capital of the United States. Two very distinct varieties are grown here, spearmint and peppermint, which is sterile hybrid of spearmint and water mint. I do wonder when a food writer refers to mint, just which type I should be using.

Whatever variety you prefer!

@Dan It’s not water it’s whey that you get after straining yogurt. It’s very nutritious so don’t toss it! Tastes like yogurt only lighter. I drink it plain or you can add it to smoothies, salad dressings, marinades, cold soups.....

This was also delicious with roasted broccoli in place of salted cucumber!

Used peeled, seeded regular cucumbers from my garden, cur into similar shapes as in picture. also used lowfat yogurt, as that is all I ever have. Both adaptations were perfectly good as far as I was concerned. Used fresh parsley and cilantro as well, didn't have dill. In the end, it was a wonderful side dish I served with spicy cold chicken on a hot day. Will make it again for sure.

Fine to use zero fat Fage. Excellent. Start prep day before for more flavor

Love this. Had a problem with the cucumbers. Left the pan with the marinating cukes on the counter. Apparently I “checked” the marinade each time I passed by. Soon realized the cuke supply was diminishing! As there is a lot of the marinade, will use more cucumbers next time! Also will make the pieces somewhat smaller. Added onions to the cukes. My family is lucky I don’t find a way to put onion in cakes or cookies!! Doubled the spices as others have mentioned.

I loved this! I served it with chicken shawarma and it was the perfect side, wonderfully crisp and flavorful. I toasted the pine nuts in some of the spiced oil that gets added to the cucumbers, and it made them toasty and delicious. Great recipe!

Wonderful recipe, great flavors and texture. A real transformation of the humble cucumber into something that can stand on its own. We used spices that were cracked rather than finely ground, and all dill instead of a mix of herbs. Otherwise made as written.

Used mint as directed but substituted Thai basil for the dill and cilantro for the parsley. Delicious!

Listen: this recipe is GREAT. Don’t make it if you don’t like calories/cream/butter. Don’t make it if you substitute evaporated milk and then whinge about how it turned out. Don’t make it if you don’t feel like following every step (seriously, don’t; there are easier quiche recipes out there). I followed all the directions, and it was sublime. Feel free to make tweaks as you like…but personally, I didn’t cut corners, and I wouldn’t change a thing. Fabulous.