Friday, September 17, 2010

Cucumber Salad

This was the biggest surprise from the cook out. I saw it online when looking for menu ideas for the day. Since I am so obsessed with pickles, I couldn't resist. But, I didn't know how others would react to the dish. Everyone loved it (it was one of my mom's favorite dishes of the week). We are even making it again for Yom Kippur Breakfast.

Sweet-and-Sour Cucumbers with Fresh Dill (from Bon Appetit)

What You Need
-2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
-1 tablespoon coarse kosher salt
-1/2 cup distilled white vinegar
-1/4 cup finely chopped fresh dill
-3 tablespoons sugar
-1/2 teaspoon freshly ground black pepper

What You Do
1. Place cucumber slices in colander.
2. Sprinkle with salt; toss to coat.
3. Let stand 15 minutes, stirring occasionally.
4. Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
5. Drain cucumbers well; pat dry.
6. Add cucumbers to dressing and stir to blend.
7. Refrigerate at least 15 minutes and up to 2 hours; serve cold.


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