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03-11-2012, 07:02 AM
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#1
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Master Chef
Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,648
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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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03-11-2012, 07:09 AM
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#2
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Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
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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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03-11-2012, 07:12 AM
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#3
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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No salt? Looks like you might like using a Benriner.
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03-11-2012, 07:15 AM
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#4
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Master Chef
Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,648
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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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03-11-2012, 07:31 AM
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#5
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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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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03-11-2012, 07:37 AM
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#6
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Master Chef
Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,648
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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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03-11-2012, 10:13 AM
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#7
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Master Chef
Join Date: Jan 2011
Posts: 5,730
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Sub some Persian cucumbers if you're not a fan of the large seeds.
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03-11-2012, 11:10 AM
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#8
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Head Chef
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
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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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03-12-2012, 03:20 AM
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#9
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Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
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Quote:
Originally Posted by justplainbill
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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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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03-13-2012, 10:17 AM
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#10
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,810
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Quote:
Originally Posted by luckytrim
no salt - yes, a mandolin, until I took off the tip of my pinky..... gave it (the mandolin) away.
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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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