| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| German | Salad | 4 | Servings | |
INGREDIENTS
| 3 | lg | Cucumbers |
| 1 1/2 | c | Sugar |
| 1/2 | c | Cider vinegar |
INSTRUCTIONS
Date: Wed, 12 Jun 96 17:49:37 CDT From: nsheltraw@metro.mccneb.edu (Norris Sheltraw) My German MIL is a fantastic cook and as you can imagine, very few of her recipes would fit here, but there a couple and her cucumbers (she just calls it gerkin) is one. I can eat these by the bowlful, so maybe this is for you. Slice cucumbers as thin as possible. This is important. Thinest slice is about 1/32nd of in inch thick. Get as much moisture as you can from the cucumbers. I use a collandar and press out moisture and finish up with paper towels. Add sugar and vinegar. Stir and chill. Additional comments: Some of the purest among us will recognize the omission of 1/4 cup milk. It is in the true recipe but leaving it out does not significantly change anything. Second point: The 1 1/2 cut sugar seems like a lot, but most of us use a slotted spoon or fork that drains off the excess liquid. You can, if you like reduce the sugar, but for me and mine, it's perfect just like it is. FATFREE DIGEST V96 #163 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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