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Old 03-11-2012, 08:02 AM   #1
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Cucumber Salad

Cucumber Salad
2 medium Cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
DIRECTIONS:
Combine cucumbers and onion in a large bowl. Add the vinegar, water and sugar to a
saucepan and cook over medium-high heat. Bring to a boil, and pour over the cucumber
and onions. Stir in dill, cover, and chill at least 1 hour.




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Old 03-11-2012, 08:09 AM   #2
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This is an old family stand-by. Strangely enough, I've had it prepared by both Japanese and European (German, I think) cooks. I put it out as a first course every Thanksgiving, in little bowls with a few boiled shrimp on top, a sort of shrimp cocktail. Probably the only time I do "courses", just to buy myself time to make the gravy. I do use a pinch of salt and a lot of ground black pepper, but it is a very vinegar-y salad, which is good for digestion!
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Old 03-11-2012, 08:12 AM   #3
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No salt? Looks like you might like using a Benriner.
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Old 03-11-2012, 08:15 AM   #4
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no salt - yes, a mandolin, until I took off the tip of my pinky..... gave it (the mandolin) away.
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Old 03-11-2012, 08:31 AM   #5
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Mandolins can be dangerous. My wife has shredded a few safety gloves. They seem to work better if one uses a light touch and stop cuttining whne the item being cut gets too short to maintain a tight grip.
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Old 03-11-2012, 08:37 AM   #6
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I don't need a uniform cut for this dish anyway... Granny didn't need it either;
I remember giving her a "Veg-a-Matic" for her b'day once; figured it would speed up her canning prep......
After she passed, it was found in the attic, un-used, unopened ....
The cukes always get eaten, even with the "rustic" slice.
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Old 03-11-2012, 11:13 AM   #7
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Sub some Persian cucumbers if you're not a fan of the large seeds.
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Old 03-11-2012, 12:10 PM   #8
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Yum! Tastes of summer! If you drained that brine off and reboiled 2 more times you'd have my grandmother's (and now my) recipe for the refrigerator pickles that get us through the winter.
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Old 03-12-2012, 04:20 AM   #9
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Quote:
Originally Posted by justplainbill View Post
Mandolins can be dangerous. My wife has shredded a few safety gloves. They seem to work better if one uses a light touch and stop cuttining whne the item being cut gets too short to maintain a tight grip.
The big thing I learned (on top of having a metal mesh glove) is to not trim the ends of things like cucumbers or squash, just clean and slice/julienne, using the stem end as a handle. When you get close to the end, toss it. I'm thinking, though, that maybe my new food processor will enable me to retire my Bron mandoline, and maybe even my armor plated glove.
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Old 03-13-2012, 11:17 AM   #10
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Quote:
Originally Posted by luckytrim View Post
no salt - yes, a mandolin, until I took off the tip of my pinky..... gave it (the mandolin) away.
If you have one of those "Norwegian" cheese slicers, it works great for making really thin cucumber slices. I make a similar recipe, only I don't heat the brine and use either fresh dill or French tarragon.

http://www.nordicmaid.com/proddetail...d=Bjork-508-15
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