Belgian-style Smothered Cucumbers

Ingredients

In this Belgian adaptation of Berliner Schmorgurken, we incorporate the distinct flavors of Belgian cuisine. The original German dish typically uses dill and vinegar for seasoning, while the Belgian version adds a touch of sweetness with the addition of brown sugar or honey. Additionally, we enhance the flavors by incorporating Belgian bacon, which has a slightly different smoky profile compared to German bacon. We alse have the original recipe for Berliner Schmorgurken, so you can check it out.

• 4 large cucumbers, peeled and sliced (800g) 4 large cucumbers, peeled and sliced (800g)
• 4 slices of Belgian bacon, diced 4 slices of Belgian bacon, diced
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 tablespoons butter (30g) 2 tablespoons butter (30g)
• 2 tablespoons brown sugar (25g) 2 tablespoons brown sugar (25g)
• 2 tablespoons white wine vinegar (30ml) 2 tablespoons white wine vinegar (30ml)
• 1 cup chicken or vegetable broth (240ml) 1 cup chicken or vegetable broth (240ml)
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, cook the diced Belgian bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
2. 2.
   In the same skillet, melt the butter and add the sliced onions. Cook until the onions are soft and translucent.
3. 3.
   Add the sliced cucumbers to the skillet and cook for 2-3 minutes, stirring occasionally.
4. 4.
   Sprinkle the brown sugar over the cucumbers and onions, and stir until the sugar has dissolved.
5. 5.
   Pour in the white wine vinegar and chicken or vegetable broth. Bring the mixture to a simmer and cook for 10-15 minutes, or until the cucumbers are tender.
6. 6.
   Stir in the cooked bacon and chopped parsley. Season with salt and pepper to taste.
7. 7.
   Remove from heat and let the flavors meld for a few minutes before serving.

Treat your ingredients with care...

• Cucumbers — Choose firm and fresh cucumbers for the best texture. If the cucumbers have large seeds, you can remove them before slicing.
• Belgian bacon — If Belgian bacon is not available, you can substitute it with regular bacon or pancetta for a similar smoky flavor.
• Brown sugar — Adjust the amount of brown sugar according to your taste preference. You can also use honey as a substitute for a slightly different flavor profile.

Tips & Tricks

• For a vegetarian version, you can omit the bacon and use vegetable broth instead of chicken broth.
• Serve the Belgian-style Smothered Cucumbers as a side dish with roasted meats or grilled sausages.
• This dish can be enjoyed warm or at room temperature, making it a versatile addition to picnics or potlucks.
• Experiment with different herbs such as thyme or tarragon to add a unique twist to the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Belgian-style Smothered Cucumbers as a side dish alongside traditional Belgian dishes like Stoemp (mashed potatoes and vegetables) or Waterzooi (creamy chicken or fish stew). Garnish with additional fresh parsley for a pop of color.

Presentation advice

Arrange the Belgian-style Smothered Cucumbers in a serving dish, allowing the vibrant green cucumbers and golden brown bacon to shine. Sprinkle some freshly chopped parsley on top for an added touch of freshness.