Ben's hungarian cucumber salad

Yield: 1 Servings

Measure Ingredient
6 mediums Cucumbers; peeled
2 tablespoons (to 1/4) cup salt
½ cup Sugar
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

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