Viennese Cucumber Salad
Recipe: #26390
July 04, 2017
Categories: Salads, Vegetable Salad, Cucumber, Austrian, 5 Ingredients Or Less, July 4th, Picnic, Potluck, Marinate, Gluten-Free, Kosher, Low Calorie, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, Salad Dressing, more
"This easy-fix recipe was found @ epicuriousdotcom & entered here for play during Culinary Quest #4. 4 cups was noted as the batch yield, so I entered 8 servings of 1/2 cup ea. Times do not include standing, cooling or marinating times. Enjoy!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (29.9 g)
- Calories 17.9
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 874.2 mg
- Total Carbohydrate - 4.3 g
- Dietary Fiber - 0.2 g
- Sugars - 3.4 g
- Protein - 0.1 g
- Calcium - 6.4 mg
- Iron - 0.1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Score cucumbers lengthwise w/a fork & slice thin, preferably w/a slicing disk of a food processor. In a lrg bowl, toss cucumbers w/salt & let stand 1 hr.
Step 2
In a sml saucepan, bring vinegar & water to a boil w/sugar, garlic & dill seed, stirring until sugar is dissolved. Let dressing cool.
Step 3
In a colander, drain cucumbers & rinse under cold water. Drain well, squeezing out excess liquid. In a bowl, combine cucumbers w/dressing & marinate (covered) at least 1 hr & up to 6 hrs. (After about 2 hrs cucumber skin will discolor, but there will be no effect on flavor.)
Tips
- No special items are required.
5 Reviews
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