[gingerpale]

I found a winner IMO--
From Epicurious, I'll paraphrase--

Sweet-and-Sour Cucumbers with Fresh Dill

2 cucumbers, about 1 1/2 pounds total (.7 kilos) sliced to desired thickness
1 tablespoon kosher salt

1/2 cup white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar
1/2 teaspoon black pepper

Sprinkle the cukes with salt, stir, let them sit 15 minutes or so, then drain off water that has been extracted. Pat dry a bit (I didn't bother to dry.)
Mix the 4 dressing ingredients until sugar dissolves, mix with cucumbers, chill well.

It's my favorite kind of dish, one that is more than the sum of its parts.
I'd never used fresh dill before, lovely!

[David]

Lovely! Do you peel the cucumbers in this recipe gp?
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Vivant Linguae Mortuae!!

[georgia]

FYI, here's a variation on this theme, this time with Asian flavors...I agree..crisp, refreshing, and lovely for summer...particularly nice with fish...

2 cucumbers
1/3 cup white rice vinegar or white wine vinegar
4 teaspoons sugar
1 teaspoon salt
2 thin slices fresh ginger, chopped or slivered

Peel the cucumbers and cut in half lengthwise. Scoop out the seeds. (If you use the long "seedless" cukes, don't worry about scooping out the centers.) Cut into very thin half-moons. Place cucumbers and ginger in a bowl. Combine the vinegar, sugar, and salt, stirring to dissolve the sugar and salt. Pour over the cucumbers; marinate at least one hour before serving.

[gingerpale]

Yes, I peeled the cucumbers, but I think some varieties don't need peeling. The kind I know best have tough shiny dark green skins. I suppose if you don't mind chewin' 'em, don't peel 'em. (That applies to hard boiled eggs, as well, David )

Georgia, your mention of "long, seedless" cucumbers are maybe the kind that don't need skinning--?

[georgia]

GP...yes, you are right. The English variety generally doesn't need to be peeled. Doing so is a matter of choice, not necessity, so you could peel or not, if that's the type cucumber you use.

I also have made (forever) a similar cucumber salad with vinegar and sour cream as a dressing. An old German restaurant in SF used to serve it, and I've since also seen it referred to as Pennsylvania Dutch as well. Anyone interested in having that cucumber salad version?

[GiveMeSweets]

Mmm this sounds really good. I usually go to allrecipes.com I'll check out this site also too.

[David]

Well the fresh produce season is fully on us here in Ottawa. I picked up some beautiful young Lebanese cucumbers from the Metcalfe Farmers' Market on Saturday, used some fresh dill from my own little herb garden and made a big batch of these babies to accompany the unbelievably sweet and tender freshly picked peaches and cream corn grown by a neighbour. Ben and I polished off a very large bowl of these and I made more the next day. Thanks gingerpale!!
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Vivant Linguae Mortuae!!

[gingerpale]

Haha--yes, I made a 2nd batch too, David--you just want more, somehow. But don't worry, after the 2nd bowl you're probably good 'til next year..

If anybody has a suggestion--I have a new favorite salad dressing--but my usual greens don't stand up to it. (Unimaginative ordinary lettuces and well-known American grocery store vegetables are quite delicious with creamy dressing.) But now I have this: (all ingredients "to taste")

Wash, hull & slice strawberries to make 1 heaping cup
1/3 cup sugar
2/3 cup balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons canola oil

(all ingredients "to taste")


I zap this all to a liquid with an immersion blender--it is great, but what should I pour it on/mix it with?

I go a tiny bit heavy on the sugar and salt--probably wouldn't need to if I could afford some really fancy balsamic!

[KYHeirloomer]

Two thoughts, Ginger.

1. Fruit. Sounds like it would go good with a fruit salad: peaches, necterines, that sort of thing. Thin slice the fruit, maybe toss in a handful of seedless grapes, mix with the dressing and serve on a bed of greens.

2. Crispy veggies. Especially those with a little bite. Sliced radishes, for example. Seems to me it would also go good with jicama, raw turnips, those kind of roots, either diced or julliened. Maybe knapped with the salad and tossed with a grain?

[Knifethrower]

Making this today! I got a day off from work, Bwa-ha-ha-ha-haaaaaa!

Gottacook, gottacook...
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There is only one way to die- With a full stomach and a good tan.