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