CLAUDETTES KITCHEN- CUCUMBER SALAD

Do you ever go through the produce isle and see those cucumbers wrapped in plastic? If so, I have the answer to your “is it to avoid the virus??” Question you may be asking yourself. Ok, actually I don’t, BUT I can say that these particular cucumbers are known as English cucumbers. They also can be interchangeably called Greenhouse, European, or Seedless cucumbers. I can also assure you that they’re absolutely delicious! The skin on these cucumbers are very thin, making them ideal for slicing into salads and garnishing for appetizers. This recipe was handed down to me from my German mother-in-law and has become a family favorite. This recipe is easily a classic side dish that people have been enjoying for ages.

INGREDIENTS
• 2 English cucumbers thinly sliced
• 1 teaspoon salt
• 1 red onion thinly sliced
• 1 cup distilled white vinegar
• 1/2 cup water
• 1/2 cup granulated sugar
• 2 tablespoons fresh dill minced

 

 

INSTRUCTIONS
• Season cucumbers with salt in a large bowl and let sweat 1 hour. Drain liquids and toss cucumbers with onion slices.
• In a small saucepan over high heat, pour in white vinegar and water and stir in sugar until dissolved and liquid turns clear, 3 to 5 minutes.
• Pour over cucumbers and onions. Stir in dill. Cover with plastic wrap and refrigerate 1 hour. Serve cold or at room temperature.


Published by Claudette Gassler on July 14, 2020
Last Modified March 03, 2021
Tags:
Adults