Dish of Cucumber Salad w/ Pickles, Dill
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Cucumber Salad w/ Pickles, Dill


USA, Midwest
Makes:
Effort:
Sched:
DoAhead:  		 2-1/2 #
**
1-1/4 hrs
A day		 A variation on the normal cucumber, sour cream and dill salad, adding the tang of pickles. The pattern recipe is by Paul Virant, a chef working with pickled and preserved foods.

1-1/2
6
2
8
1/2
2/3
2
1/4
#
oz
t
oz
c
c
T
t
Cucumbers (1)  
Onion, sweet
Salt
Pickles (2)
Dill, fresh
Sour Cream
Pickle Juice
Pepper
Make   -   (1-1/4 hr - 20 min work)
  1. Split CUCUMBERS in half lengthwise and cut into 1/2 inch thick slices. If you are using "green blimps" quarter them lengthwise (see Note-1).
  2. Quarter ONIONS lengthwise and slice fairly thin crosswise.
  3. Mix Cucumbers, Onions and 2 t Salt (don't worry most of it gets poured off). Let sit in a bowl for 1 hour or longer, tumbling now and then (see Note-3).
  4. Drain Cucumber mix thoroughly in a strainer.
  5. Cut PICKLES in quarters lengthwise (or in half if very small). Cut crosswise into slices a little less than 1/2 inch thick.
  6. Chop DILL medium.
  7. Mix All items together.
  8. Serve chilled.
NOTES:

  1. Cucumbers:

      If possible use Persian, Japanese or similar cucumbers that don't need peeling or seeding. If all you have is the standard waxed green blimps, you'll need to start with 2 pounds because you'll have to peel and seed them. For details see our Cucumbers page.

  2. Pickles:

      Natural, medium tart pickles are best, and the ingredients must not list sugar. The pickles I usually use are imported from India, the worlds largest exporter of pickles.

  3. Salting:

      The longer the finished salad will be held, the longer the salting should be to remove as much water as possible. Water will continue to be drawn from the cucumbers after the salad is made, so it's holding time is limited. In about a day and a half in the fridge it starts to ferment - not dangerous, but a bit bubbly.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch
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