Time 30m Yield 6 servings. Number Of Ingredients 11 Steps:
Peel cucumbers; slice paper-thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours. , 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. , Just before serving, add dressing to cucumbers; toss to coat. Arrange lettuce and tomatoes in a serving bowl if desired. Top with cucumbers.
Time 45m Yield 8-10 serving(s) Number Of Ingredients 4 Steps:
Wash and peel cucumbers. Slice or cut in rounds as thin as possible cukes & onions. Place in bowl and cover with vinegar. Add 3-5 heaping tablespoons of sugar, Mix well. Chill and serve. This is better if you let it sit in the fridge covered overnight. Actually. if allowed to mellow for 2 or 3 days – in a tightly sealed jar in the refrigerator – JAR TURNED UPSIDE DOWN 1 day & turned right side up the next.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Peel the cucumbers, cut in half and remove the seeds. Half them again and slice them up in approx 1/2 inch pieces. Mix with all the other ingredients, cover and put in the fridge for at least an hour. Take it out of the fridge and taste, if you want to, add more limejuice, sugar or sambal oelek.
Time 8h50m Yield 8 Number Of Ingredients 9 Steps:
Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers. Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl. Fold cucumber and onion slices into the sour cream mixture. Refrigerate 8 hours to over night; garnish with paprika to serve.
More about “dutch cucumber salad recipes”
Time 3h10m Yield 6 Number Of Ingredients 7 Steps:
Place cucumbers in small glass or plastic bowl. In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors. Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.
