Andrea Vincent's Recipes
This tangy dish is nice complement to the Layered Potato Casserole, wienerschnitzel, or any other greasy meat dish. With all its vinegar and salt, Andrea says it helps digestion.
Serves 8 to 10
3 large cucumbers
2 tbsp salt 30 mL
1/2 cup water 125 mL
1/2 cup vinegar 125 mL
2 tbsp granulated sugar 30 mL
Peel cucumbers with potato peeler and cut off ends. Slice cucumber into very thin slices to absorb the dressing and place in a bowl.
Add salt to bowl; mix in with hands. Invert a small plate on top of cucumber mixture and press down. Place mug on top to keep in place. Let stand for at least 30 minutes (and up to two hours, if you have time). Rinse and drain off excess liquid.
One handful at a time, squeeze cucumbers to remove as much liquid as possible. Place in bowl.
Whisk together water, vinegar and sugar; pour over cucumbers and mix well. Refrigerate for at least 1 hour before serving.
WINE CREAM CUSTARD
SOUR CHERRY SOUP
LAYERED POTATO CASSEROLE