Danish Cucumber Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 large: Cucumbers, peeled
Salt,
2/3 cup: White vinegar,
1/2 cup: , Water
1/2 cup: Sugar,
1/2 tsp: Salt,
1/4 tsp: White pepper,
2 tbsp: Fresh dill leaf, chopped or-
1 tbsp: Dried dill,
GARNISH
Red/yellow cherry tomatoes,
Directions:
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.
Yield: 6 to 8 servings.
From 1991 "Shepherds Garden Seeds Catalog," pg. 23. Posted by Cathy
Harned.
Source from luhu.jp
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.
Yield: 6 to 8 servings.
From 1991 "Shepherds Garden Seeds Catalog," pg. 23. Posted by Cathy
Harned.
Source from luhu.jp