I have an allotment nearby were I grow a selection of vegetables. This year I have grown cucumbers from seed. They have grown like weeds are now at there very best, but there are simply loads of them. Here is a delicious Cucumber Vinegar Salad recipe I make to use them up.
When you think of cucumber vinegar salad you associate the dish with Polish cuisine, most Polish dishes, however, seem to have a large amount of sugar added. Apart from the Polish recipes most other cucumber vinegar salad recipes I have seen have sugar as one of the ingredients, this is my version without the sugar.
This recipe includes raw onion, you need to choose onions with a very mild flavor for this dish, otherwise, the flavor of the onions will overwhelm the dish. To thinly slice the cucumbers I normally put the cucumbers through the slicing disc of my food processor, you could use a mandoline, or if very patient use a knife to slice thinly.
Makes about 8 servings
1 large or 2 smaller cucumbers very thinly sliced.
1/2 cup half and half cream or milk
1/8 cup white wine vinegar
1/8 cup thinly sliced sweet white onion.
1 tablespoon fresh dill or 1/4 tsp dried dill salt and pepper.
Place the sliced cucumbers in a colander, and sprinkle with a tablespoon of salt. Leave the cucumbers to release their juices for an hour.
Rinse the salt off under running cold water and pat the cucumber dry.
Put the cucumbers together with the onion and mix until they mix evenly.
Add the cream or milk and vinegar, to the cucumber and onion, mix together. The cream or milk may appear to curdle at first don’t worry just keep stirring and it will all come together.
Add the dill then season with salt and pepper to taste.
Place in the fridge until chilled as this dish is pleasant when slightly chilled.
A great summer dish lovely to eat with chicken or white fish. This Cucumber Vinegar Salad would also go down well at a BBQ as a refreshing palate cleanser after mouthfuls of strongly tasting meat.