RECIPE: German Cucumber Salad
- 1 Quart water-tight container
- Cutting board (one green for cutting vegetables)
- Chef/paring knife
- Vegetable peeler (optional)
- Liquid measuring cup
- Measuring spoons
- Serving bowl
- Serving tongs
GERMAN CUCUMBER SALAD RECIPE
NOTE: Pre-measure all ingredients, if possible. This recipe is great for picnics since there is no mayonnaise.
1 Seedless cucumber or 2 regular cucumbers (remove seeds if desired)
1 Small Purple Onion
3 Tbs. White Vinegar
.25 (1/4) tsp. Granulated Sugar
.25 (1/4) tsp. Salt
.25 (1/4) tsp. Black Pepper
3 Tbs. Fresh Dill or dried dill (1:1 ratio)
Whisk together vinegar, sugar, salt, and pepper in one-quart container with lid (Gallon-size Ziploc works well, too). Let sugar mostly dissolve before add dill. Using scissors or paring knife snip dill into vinegar mixture.
Peel cucumber, if desired, then thinly slice and add to container with vinegar/dill mixture.
Cut purple onion into small slices/wedges. Add to container with cucumbers. Seal and shake well. Set aside for 15 minutes.
Cut onion in half lengthways from bulb end to tip. Remove papery outer skin.
Place onion, cut side down, on chopping board. Cut off bulb end and discard.
Using the tip of the knife, cut onion lengthways into even slices or, at a slight angle, into even wedges.
Periodically shake container, inverting to allow liquids to coat solid ingredients. Best minimum time for salad to “cure” is 30 minutes. Can be refrigerated and keep longer, if desired.
Pour cucumber salad and liquids into serving bowl. Toss to evenly blend onions and cucumbers. Serve with tongs. Enjoy!