|
| Home
-> [Danish, Salads, Scandinavian, Vegetables] -> [Danish cucumber salad Recipe] |
| |
| |
Danish cucumber salad
|
| Artist: |
_ |
| Categories: |
Danish, Salads, Scandinavian, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
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 |
|
Procedures:
| 1 | Slice cucumbers very thin. | | 2 | Arrange them in layers in a non-aluminum bowl, sprinkling each layer with salt. | | 3 | Put a plate on top of the cucumbers and a heavy weight over the dish. | | 4 | Let them remain at room temperature for several hours or overnight in the refrigerator. | | 5 | Drain cucumbers thoroughly. | | 6 | Pat dry on paper towels. | | 7 | Return to a bowl. | | 8 | In a small skillet, heat to a boil the vinegar, water, sugar, salt and pepper. | | 9 | Reduce the heat and simmer 3 minutes, stirring, until sugar is dissolved. | | 10 | Pour the hot mixture over the cucumbers. | | 11 | Sprinkle with chopped dill. | | 12 | Chill for 3 to 4 hours. | | 13 | Drain cucumbers and serve in a glass bowl, surrounded by cherry tomatoes. | | 14 | Yield: 6 to 8 servings |
|
|
|
| |
| |
| |
|
|
|
|
|
|