Viennese cucumber salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Seedless cucumbers; (about 2 pounds) |
| 1 | tablespoon | Salt |
| ⅓ | cup | White-wine vinegar |
| ¼ | cup | Water |
| 2 | teaspoons | Sugar |
| 1 | Garlic clove; forced through a | |
| ; garlic press | ||
| 1 | teaspoon | Dill seed |
Directions
Score cucumbers lengthwise with a fork and slice thin, preferably with slicing disk of a food processor. In a large bowl toss cucumbers with salt and let stand 1 hour.
In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let dressing cool.
In a colander drain cucumbers and rinse under cold water. Drain cucumbers well, squeezing out excess liquid. In a bowl combine cucumbers with dressing and marinate, covered and chilled, at least 1 hour and up to 6 hours. (After about 2 hours cucumber skin will discolor, but there will be no effect on flavor.)
Makes about 4 cups.
Gourmet December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.