The most important step of making mizeria is seasoning the cucumbers with salt and waiting for a while. It will make the cucumbers release some juices.
Some housewives throuw out the juices so that they get the solid consistency of mizeria. Others add sour cream to the cucumber and its juices to make the salad more watery.
You should serve mizeria right after making it.
Even though it’s still edible after a few hours, the taste is much worse. For me, the cucumber salad is inedible the following day, however, technically, there is nothing wrong with it, when it comes to nutritional values. It’s just the taste that is different.