How to prepare the perfect mizeria without bitterness or excess water

The composition of cucumbers is primarily water. That's why they hydrate so well; we eagerly reach for them during heat waves. They help quench thirst and cool us down. For this reason, when we ask what salad to make for lunch, we often hear the quick and decisive answer—"mizeria." All is good, but how do we prepare it to avoid bitterness or being watery?

Cucumbers contain many valuable nutrients. One is potassium, which regulates blood pressure and supports heart function. These vegetables also contain cucurbitacins, substances that protect against cancer. These compounds give cucumbers their characteristic bitter taste. This is especially true for field cucumbers, less so for greenhouse ones.

Cucurbitacins are meant to deter pests. They are mainly found in the leaves, stems, and roots but can penetrate the cucumber. They enter from the stem side, which is why the most bitterness is found in the greenest parts of the cucumber, at the base. So, what can you do to make the cucumber less bitter?

  
• Peel the cucumber from the lighter end towards the darker end. This way, you won't spread the bitter substances all over.
• After each pass with the peeler or knife over the cucumber, rinse it under running water.

After peeling and slicing the cucumbers into rounds, salt them and set them aside for a few minutes. Covering and lightly weighing them down will help the process go more smoothly. The cucumbers will lose excess water. Only after draining the water should you add sour cream or yogurt. If you have less time, salt the mizeria at the very end, just before serving. This way, the cucumbers will remain firm and won't be watery.