Name: Ben's Hungarian Cucumber Salad
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

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
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 14, 1997

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