Pennsylvania Dutch Cucumbers |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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MY MOM'S SIDE of the family was German and Irish. Settling in Pennsylvania, they adopted some of the cooking and customs of the Pennsylvania Dutch. This is a Dutch dish Mom loved, and today it's my favorite garden salad...the blend of crisp cucumbers and homegrown tomatoes is wonderful! Ingredients:
3 to 4 small cucumbers |
1 teaspoon salt |
1 medium onion, thinly sliced into rings |
1/2 cup sour cream |
2 tablespoons white vinegar |
1 tablespoon minced chives |
1/2 teaspoon dill seed |
1/4 teaspoon pepper |
pinch sugar |
lettuce leaves, optional |
slice tomatoes, optional |
Directions:
1. Peel cucumbers; slice paper-thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours.
2. Rinse and drain cucumbers. Pat gently to press out excess liquid. In a large bowl, combine cucumbers and onion; set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar.
3. Just before serving, add dressing to cucumbers; toss to coat. Arrange lettuce and tomatoes in a serving bowl if desired. Top with cucumbers Yield: 6 servings.
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