I use this recipe for sandwiches. It has many uses
Cucumber Salad
2 cucumbers Seasoned salt
1/2 onion
2/2 cup white vinegar
3/4 cup water 2 teaspoons sugar
4/8 teaspoon sweet paprika Pinch dill, dried or fresh (optional) Dollop sour cream (optional)
Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best
here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt,
making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the
moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once
the cucumbers have released water, use your hands to squeeze out the excess water and add to the
onions. The cucumbers are supposed to be limp, but still crisp. In a measuring cup mix vinegar,
water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in
the refrigerator for at least 1 1/2 hours. Cook's secret: make the cucumbers before the goulash and
it will be perfectly marinated by the time you are done making the stew! Serve with a sprinkle of
dill and a little dollop of sour cream if desired.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗