Tips to banish bitterness and water from your summer mizeria

Which number mizeria is this season? We don't even count anymore. This salad pairs perfectly with summer dishes, and we make it very often. However, that doesn't mean we're always able to avoid small mishaps. Bitter taste in mizeria? Cucumbers swimming in water? We have some tips to help you avoid this.

The composition of cucumbers is primarily water. That's why they hydrate so well, especially during heat waves. They help quench thirst and cool us down. For this reason, when asked what salad to make for lunch, we often hear the quick and decisive answer - "mizeria." It's all good, but how do we prepare it to avoid bitterness or excess water?

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. Cucurbitacins give cucumbers their characteristic bitter taste. This is especially true for field cucumbers and less so for greenhouse ones.

Cucurbitacins are meant to deter pests. They are mainly found in the leaves, stems, and roots but 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.

• 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, use the peeler or knife over the cucumber and rinse it under running water.

After peeling and slicing the cucumbers into rounds, salt them and set them aside for a few minutes. Cover them and lightly weigh them down so everything goes more smoothly. The cucumbers will lose excess water. Only after draining the water should you add sour cream or yoghurt. 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.

Follow these tips, and you’ll have a delicious, refreshing mizeria every time!