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salad "a bowlful of summer." It's quick to put together and uses VERY basic ingredients. It has a clean, light taste that isn't overpowered or "weighed down" by anything. Its simplicity allows the cucumbers to shine.What I love is it lasts a long time in the refrigerator-it actually tastes better the longer it sits.
I don't always have fresh dill on hand so I used 1 tsp. dried dill weed in this salad....it worked just fine.
When the cucumbers and fresh parsley come from the garden, not only is it tasty, it's economical too!
If you love cucumbers like we do, I hope you'll give this a try......
Carol
KAY'S SWEDISH CUCUMBER SALAD(Source: my neighbor, Kay)
7 large unpeeled cucumbers
6 Tbsp. sugar
1 Tbsp. chopped fresh parsley
1-2 Tbs. chopped fresh dill (or 1 tsp. dried dill weed)
3/4 c. white or apple cider vinegar (I always use cider vinegar)
1 small onion, thinly sliced (optional-I always add onion)
Score cucumbers by running the tines of a fork down the sides. Slice very thin; place them, along with the onions (if using), in a deep bowl.
7 large unpeeled cucumbers
6 Tbsp. sugar
1 Tbsp. chopped fresh parsley
1-2 Tbs. chopped fresh dill (or 1 tsp. dried dill weed)
3/4 c. white or apple cider vinegar (I always use cider vinegar)
1 small onion, thinly sliced (optional-I always add onion)
Score cucumbers by running the tines of a fork down the sides. Slice very thin; place them, along with the onions (if using), in a deep bowl.
Press down on the cucumbers with the palms of your hands to release some of the juices.
Sprinkle with sugar, parsley and dill; toss and pour vinegar over. Let sit at room temperature for 30 minutes.
Press down on cucumbers again-the juice should cover cucumbers.
Cover; chill well before serving. Serves 4-6.
