Yield: 1 Servings
|6 mediums||Cucumbers; peeled|
|2 tablespoons||(to 1/4) cup salt|
|¼ cup||Plus 2 tb red wine vinegar|
|1 tablespoon||Dijon mustard|
|¼ cup||Plus 2 tb vegetable oil|
|1 large||Red onion; diced|
|2 tablespoons||Fresh dill|
|2 teaspoons||Sweet paprika|
Here is a recipe from the Houston Chronicle Cut cucumbers in half lengthwise and scoop out seeds. Cut crosswise into ¼ -inch-wide half rounds. Put cucumbers in a colander and sprinkle with salt. Toss with your hands to mix well. Let stand 2 hours. Rinse cucumbers, if desired. Gently squeeze water out of cucumbers and drain on paper towels. When well drained, return to colander.
In a large bowl, whisk sugar, vinegar, mustard and oil. Add cucumbers and mix with hands. Mix in onion. Cover and refrigerate 2 hours. Add dill and paprika. Mix well. Serves 6. Can be stored in refrigerator up to 1 week.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by VGHC42A@... (MRS WALDINE R VAN GEFFEN) on Aug 14, 1997