| | Bens Hungarian Cucumber
6 medium cucumbers, peeled
2 tablespoons (to 1/4) cup salt
1/2 cup of sugar
1/4 cup Plus 2 tablespoons of red wine vinegar
1 tablespoon of Dijon mustard
1/4 cup Plus 2 tablespoons of vegetable oil
1 large Red onion; diced
2 tablespoons of fresh dill
2 teaspoons of sweet paprika
Here is a recipe from the Houston Chronicle
Cut cucumbers in half lengthwise and scoop out seeds. Cut crosswise into 1/4 -inch-wide half rounds. Put cucumbers in a colander and sprinkle with salt. Toss with your hands to mix well. Let stand 2 hours. Rinse cucumbers, if desired. Gently squeeze water out of cucumbers and drain on paper towels. When well drained, return to colander. In a large bowl, whisk sugar, vinegar, mustard and oil. Add cucumbers and mix with hands. Mix in onion. Cover and refrigerate 2 hours. Add dill and paprika. Mix well. Serves 6. Can be stored in refrigerator up to 1 week.
Posted to TNT - Prodigys Recipe Exchange Newsletter by VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 14, 1997 |
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