Danish Cucumber Salad Recipe - Cooking Index
Danish Cucumber Salad Recipe - Cooking Index
| 3 tablespoons | Cucumbers - peeled (large) | |
| Salt | ||
| 2/3 cup | White vinegar | |
| 1/2 cup | Water | |
| 1/2 cup | Sugar | |
| 1/2 teaspoon | Salt | |
| 1/4 teaspoon | White pepper | |
| 2 tablespoons | Fresh dill leaf - chopped | |
| 1 tablespoon | Dried dill | |
| Garnish | ||
| Red/yellow cherry tomatoes |
Slice cucumbers very thin. Arrange them in layers in a non-aluminum bowl, sprinkling each layer with salt. Put a plate on top of the cucumbers and a heavy weight over the dish. Let them remain at room temperature for several hours or overnight in the refrigerator.
Drain cucumbers thoroughly. Pat dry on paper towels. Return to a bowl.
In a small skillet, heat to a boil the vinegar, water, sugar, salt and pepper. Reduce the heat and simmer 3 minutes, stirring, until sugar is dissolved. Pour the hot mixture over the cucumbers. Sprinkle with chopped dill. Chill for 3 to 4 hours. Drain cucumbers and serve in a glass bowl, surrounded by cherry tomatoes.
From 1991 "Shepherd's Garden Seeds Catalog," pg. 23.
Source:
Andrea Schuetz' Mom
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