This post is a sister post to the one I'm sharing with you tomorrow. But in order to make the recipe I have for you tomorrow, you need to know how to blanch a vegetable. In this case, we're blanching a cucumber.
Why do we blanch vegetables? Sometimes we do it so we can properly freeze the ingredient so that when we go to use it when we're ready to, it won't become mushy. Other times, it's required for a specific recipe (as in our case) and in other times, it's a great way to ensure that your veggie is still crisp-tender when you bite into and still is holding onto all of its wonderful vitamins and enzymes.
Betsy @ Desserts Required says
I have never thought to blanch cucumbers, but now I understand the benefit. Thank you!