| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Hungarian | 1 | Servings | |
INGREDIENTS
| 6 | md | Cucumbers; peeled |
| 2 | tb | (to 1/4) cup salt |
| 1/2 | c | Sugar |
| 1/4 | c | Plus 2 tb red wine vinegar |
| 1 | tb | Dijon mustard |
| 1/4 | c | Plus 2 tb vegetable oil |
| 1 | lg | Red onion; diced |
| 2 | tb | Fresh dill |
| 2 | ts | Sweet paprika |
INSTRUCTIONS
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 - Prodigy's Recipe Exchange Newsletter by [email protected] (MRS WALDINE R VAN GEFFEN) on Aug 14, 1997
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