Monday, December 21, 2015

Cucumber Salad (Gurken Salat)

1/3 cup sugar
3 tablespoons white vinegar
1/4 cup water
1 tablespoon fresh dill weed, chopped (or 1 1/2 teaspoons dried)
1/2 teaspoon salt
4 large cucumbers, peeled, very thinly sliced
1/2 sweet onion, thinly sliced
In a medium mixing bowl, mix sugar, vinegar, water, and dill. Stir until the sugar is dissolved. Now you need to taste; if it’s too tart, add more sugar, 1 tablespoon at a time till you reach the point where it’s neither too sweet nor too sour, but a balance of the two. Same goes for the vinegar - if you want it more tart, add more vinegar. If it's too strong, add more water. Set aside. 

In a large serving bowl combine the cucumbers and onions. Sprinkle with salt. Let sit until water is released from cucumbers (about 1 hour), and dill. Drain. Pour the sugar-vinegar liquid over cucumbers and onions, letting them sit in the refrigerator for 4 or more hours. The longer it sits, the better it will taste! I would turn the salad once to make sure every bit of cucumbers gets coated. Serve at room temperature, or chilled.

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