Bowl of Cucumber Dill Salad
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Cucumber Dill Salad
Northern Europe, Baltic, Poland, Russia

Makes
Effort:
Sched:
DoAhead:  
4 sal  
*

Best
This recipe is adapted from a database dedicated to Central and Eastern European Jews, but is typical of salads made by other cultures in Poland and thereabouts. This recipe makes just shy of 3 cups.



1
1/2
4
1/3
1/3
1
1/8
few
#
t
oz
c
c
T
t
Cucumbers (1)  
Salt
Onion
Vinegar (2)
Water
Sugar
Pepper, black  
Dill springs
Make   -   (1-1/4 hr -12 min work)
  1. Slice CUCUMBERS very thin (less than 1/8 inch thick) on a mandolin or similar device. Put them in a bowl with 1/2 t Salt and tumble so they are evenly coated. Let them sweat for at least 1/2 hour, tumbling a couple of times, then drain thoroughly and squeeze dry.
  2. Peel the ONION and slice as thin as the cucumbers.
  3. Strip feathery leaves of DILL from the thick stems and chop coarse.
  4. Mix All Items together. Refrigerate for at least an hour.
  5. Serve chilled.
NOTES:
  1. Cucumbers:   Use narrow unwaxed cucumbers that need not be peeled or seeded (European, Persian, Japanese etc.).
  2. Vinegar:   Use any kind you like - cider, white wine, even distilled. If you use a more gentle vinegar you can increase to 1/2 cup. I often use a premium quality Philippine cane vinegar (1/2 cup).
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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