Cucumber Salad
 
i use this recipe for sandwiches. it has many uses 
 
 
2   cucumbers
  seasoned salt
1/2   onion
1/2 cup  white vinegar
1/4 cup  water
2 tsp  sugar
1/8 tsp  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. 
 
 
 
-- 
(ID: 8591) Mirror: rec.food.recipes: Mon, Mar 1, 2004


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