I used to have a recipe for cucumbers and onion salad but have lost it.
I know it had vinegar and sour cream in it but can not remember all. Can
anyone help with the recipe?

(Eve Smith) wrote in news:23408-41168EE4-56
@storefull-3172.bay.webtv.net:

> I used to have a recipe for cucumbers and onion salad but have lost it.
> I know it had vinegar and sour cream in it but can not remember all. Can
> anyone help with the recipe?

I don't have a recipe, per se. I just mix it to taste. To 1 cup sour
cream, I add a couple of tablespoons vinegar, 1-2 teaspoons sugar, 1/2
teaspoon salt, along with a sprinkling of dill weed. Then adjust for taste
that you prefer.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne wrote:
>
> (Eve Smith) wrote in news:23408-41168EE4-56
> @storefull-3172.bay.webtv.net:
>
> > I used to have a recipe for cucumbers and onion salad but have lost it.
> > I know it had vinegar and sour cream in it but can not remember all. Can
> > anyone help with the recipe?
>
> I don't have a recipe, per se. I just mix it to taste. To 1 cup sour
> cream, I add a couple of tablespoons vinegar, 1-2 teaspoons sugar, 1/2
> teaspoon salt, along with a sprinkling of dill weed. Then adjust for taste
> that you prefer.

But don't you salt the cucumber slices to draw out the water/whatever
first? Then squeeze and rinse?

nancy

Nancy Young > wrote in
:

> Wayne wrote:
>>
>> (Eve Smith) wrote in news:23408-41168EE4-56
>> @storefull-3172.bay.webtv.net:
>>
>> > I used to have a recipe for cucumbers and onion salad but have lost
>> > it. I know it had vinegar and sour cream in it but can not remember
>> > all. Can anyone help with the recipe?
>>
>> I don't have a recipe, per se. I just mix it to taste. To 1 cup
>> sour cream, I add a couple of tablespoons vinegar, 1-2 teaspoons
>> sugar, 1/2 teaspoon salt, along with a sprinkling of dill weed. Then
>> adjust for taste that you prefer.
>
> But don't you salt the cucumber slices to draw out the water/whatever
> first? Then squeeze and rinse?
>
> nancy
>

Sometimes. I don't always like them that limp.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Nancy Young > wrote in
:

> Wayne wrote:
>>
>> (Eve Smith) wrote in news:23408-41168EE4-56
>> @storefull-3172.bay.webtv.net:
>>
>> > I used to have a recipe for cucumbers and onion salad but have lost
>> > it. I know it had vinegar and sour cream in it but can not remember
>> > all. Can anyone help with the recipe?
>>
>> I don't have a recipe, per se. I just mix it to taste. To 1 cup
>> sour cream, I add a couple of tablespoons vinegar, 1-2 teaspoons
>> sugar, 1/2 teaspoon salt, along with a sprinkling of dill weed. Then
>> adjust for taste that you prefer.
>
> But don't you salt the cucumber slices to draw out the water/whatever
> first? Then squeeze and rinse?
>
> nancy
>

Sometimes. I don't always like them that limp.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Eve Smith wrote:
>
> I used to have a recipe for cucumbers and onion salad but have lost it.
> I know it had vinegar and sour cream in it but can not remember all. Can
> anyone help with the recipe?

We slice the cucumbers and onions thinly, mix with a little sour cream
(maybe a tablespoon per cucumber) and a little vinegar and salt and
pepper. Add some minced fresh herbs and it's finished. Let it cool in
fridge for 30 mins or so and mix again before serving.

>Arri London writes:
>
>We slice the cucumbers and onions thinly, mix with a little sour cream
>(maybe a tablespoon per cucumber) and a little vinegar and salt and
>pepper. Add some minced fresh herbs and it's finished. Let it cool in
>fridge for 30 mins or so and mix again before serving.

You forgot the sliced beets.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

sf wrote:
>
> On Sun, 08 Aug 2004 17:01:42 -0400, Nancy Young
> > wrote:
>
> > Wayne wrote:
> > >
> > > (Eve Smith) wrote in news:23408-41168EE4-56
> > > @storefull-3172.bay.webtv.net:
> > >
> > > > I used to have a recipe for cucumbers and onion salad but have lost it.
> > > > I know it had vinegar and sour cream in it but can not remember all. Can
> > > > anyone help with the recipe?
> > >
> > > I don't have a recipe, per se. I just mix it to taste. To 1 cup sour
> > > cream, I add a couple of tablespoons vinegar, 1-2 teaspoons sugar, 1/2
> > > teaspoon salt, along with a sprinkling of dill weed. Then adjust for taste
> > > that you prefer.
> >
> > But don't you salt the cucumber slices to draw out the water/whatever
> > first? Then squeeze and rinse?
> >
> I know people used to salt cucumbers in the olden daze
> because they "disagreed with stomachs". But, I've never
> heard of anyone squeezing them!

Oh, yeah, I'm a squeezer. I wring them in a cheese cloth if I'm making
tzatziki.
And now (drum roll) it is time to repost the incredible recipe for
freezer pickles my mother got from a now long deceased person named Mrs.
Naverud.
My mother and father had them all winter long until my Mum got too old
to make them and still keep her garden up. It is perfect for "keeping
regular".
blacksalt

Mrs. Naverud's Freezer Pickles.

Mix
2 cups sugar
1 3/4 white vinegar
1/4 cup pickling salt
HEAT until dissolved, let stand 20-40 minutes

Peel and slice somewhat thinly (thicker than the shredder)
12 cucs, 2 to 3 inches in diameter

Seed and de-vein and cut into thin strips
2 large bell peppers

Slice and seperate
2 large onions

Mix the veggies well with the liquid.
Pack in plastic freezer boxes and freeze.

These are a useful way to store extra cucs. The thawed and drained
product is very fresh tasting and is a treat in the off season.

Eve Smith wrote:
>
> I used to have a recipe for cucumbers and onion salad but have lost it.
> I know it had vinegar and sour cream in it but can not remember all. Can
> anyone help with the recipe?


I make it all the time, but never use a recipe.

Slice cucumbers and onion thin, sprinkle with salt and let drain
in a colander for an hour or more. Rinse and squeeze fairly
dry. (I use my salad spinner.)

Mix sour cream, vinegar, pinch of celery salt, white or
black pepper, pinch of sugar and some dill weed. Taste
and adjust seasonings. I start with about 2/3 c. of
sour cream and a tbsp of vinegar, adding more as needed.
(My MIL's recipe from the German side of the family
didn't use dill. I had it in Sweden with dill and
it adds a nice flavor so I use it all the time.)

Mix with cucmbers and onions, chill before serving.

gloria p

Eve Smith wrote:
>
> I used to have a recipe for cucumbers and onion salad but have lost it.
> I know it had vinegar and sour cream in it but can not remember all. Can
> anyone help with the recipe?


I make it all the time, but never use a recipe.

Slice cucumbers and onion thin, sprinkle with salt and let drain
in a colander for an hour or more. Rinse and squeeze fairly
dry. (I use my salad spinner.)

Mix sour cream, vinegar, pinch of celery salt, white or
black pepper, pinch of sugar and some dill weed. Taste
and adjust seasonings. I start with about 2/3 c. of
sour cream and a tbsp of vinegar, adding more as needed.
(My MIL's recipe from the German side of the family
didn't use dill. I had it in Sweden with dill and
it adds a nice flavor so I use it all the time.)

Mix with cucmbers and onions, chill before serving.

gloria p

>Slice cucumbers and onion thin, sprinkle with salt and let drain
>in a colander for an hour or more. Rinse and squeeze fairly
>dry. (I use my salad spinner.)
>
>Mix sour cream, vinegar, pinch of celery salt, white or
>black pepper, pinch of sugar and some dill weed. Taste
>and adjust seasonings. I start with about 2/3 c. of
>sour cream and a tbsp of vinegar, adding more as needed.
>(My MIL's recipe from the German side of the family
>didn't use dill. I had it in Sweden with dill and
>it adds a nice flavor so I use it all the time.)
>
>Mix with cucmbers and onions, chill before serving.
>
>gloria p

Omit the dill and add pickled herring.

Btw, say 'fish' without moving your lips... say herring, with a ccceh...
ccceherring.




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Sun, 08 Aug 2004 17:01:42 -0400, Nancy Young
> wrote:

> Wayne wrote:
> >
> > (Eve Smith) wrote in news:23408-41168EE4-56
> > @storefull-3172.bay.webtv.net:
> >
> > > I used to have a recipe for cucumbers and onion salad but have lost it.
> > > I know it had vinegar and sour cream in it but can not remember all. Can
> > > anyone help with the recipe?
> >
> > I don't have a recipe, per se. I just mix it to taste. To 1 cup sour
> > cream, I add a couple of tablespoons vinegar, 1-2 teaspoons sugar, 1/2
> > teaspoon salt, along with a sprinkling of dill weed. Then adjust for taste
> > that you prefer.
>
> But don't you salt the cucumber slices to draw out the water/whatever
> first? Then squeeze and rinse?
>
I know people used to salt cucumbers in the olden daze
because they "disagreed with stomachs". But, I've never
heard of anyone squeezing them!

sf
Practice safe eating - always use condiments

sf wrote:
>
> On Sun, 08 Aug 2004 17:01:42 -0400, Nancy Young

> > first? Then squeeze and rinse?
> >
> I know people used to salt cucumbers in the olden daze
> because they "disagreed with stomachs". But, I've never
> heard of anyone squeezing them!

Oh, you squish the living crap out of them!

nancy

In article >, wrote:

> Wayne wrote:
> >
> > (Eve Smith) wrote in news:23408-41168EE4-56
> > @storefull-3172.bay.webtv.net:
> >
> > > I used to have a recipe for cucumbers and onion salad but have lost
> > > it.
> > > I know it had vinegar and sour cream in it but can not remember all.
> > > Can
> > > anyone help with the recipe?
> >
> > I don't have a recipe, per se. I just mix it to taste. To 1 cup sour
> > cream, I add a couple of tablespoons vinegar, 1-2 teaspoons sugar, 1/2
> > teaspoon salt, along with a sprinkling of dill weed. Then adjust for
> > taste
> > that you prefer.
>
> But don't you salt the cucumber slices to draw out the water/whatever
> first? Then squeeze and rinse?
>
> nancy

Yep - without the squeezing, sort of. I press with a plate.

Here's my version:
Thinly slice 2 peeled cukes (I use a mandoline for this to get very thin
slices)
Place in collander, salt heavily, let sit in sink, covered for about an
hour-two hours.
Rinse very well, drain well (either squeeze, or press)
I use approximately 1-2 T. vinegar (I use white balsamic or rice
vinegar), 1-2 tsp. sugar (I use Splenda) and 1/4 c. or so sour cream. I
add thin-sliced onion at this point, very minimally, and white pepper.
Occasionally, I'll add a sprinkle of dill weed - depends on mood.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

In article >, wrote:

> Wayne wrote:
> >
> > (Eve Smith) wrote in news:23408-41168EE4-56
> > @storefull-3172.bay.webtv.net:
> >
> > > I used to have a recipe for cucumbers and onion salad but have lost
> > > it.
> > > I know it had vinegar and sour cream in it but can not remember all.
> > > Can
> > > anyone help with the recipe?
> >
> > I don't have a recipe, per se. I just mix it to taste. To 1 cup sour
> > cream, I add a couple of tablespoons vinegar, 1-2 teaspoons sugar, 1/2
> > teaspoon salt, along with a sprinkling of dill weed. Then adjust for
> > taste
> > that you prefer.
>
> But don't you salt the cucumber slices to draw out the water/whatever
> first? Then squeeze and rinse?
>
> nancy

Yep - without the squeezing, sort of. I press with a plate.

Here's my version:
Thinly slice 2 peeled cukes (I use a mandoline for this to get very thin
slices)
Place in collander, salt heavily, let sit in sink, covered for about an
hour-two hours.
Rinse very well, drain well (either squeeze, or press)
I use approximately 1-2 T. vinegar (I use white balsamic or rice
vinegar), 1-2 tsp. sugar (I use Splenda) and 1/4 c. or so sour cream. I
add thin-sliced onion at this point, very minimally, and white pepper.
Occasionally, I'll add a sprinkle of dill weed - depends on mood.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

On Sun, 08 Aug 2004 23:15:46 -0400, Nancy Young >
wrote:

>sf wrote:
>>
>> On Sun, 08 Aug 2004 17:01:42 -0400, Nancy Young
>
>> > first? Then squeeze and rinse?
>> >
>> I know people used to salt cucumbers in the olden daze
>> because they "disagreed with stomachs". But, I've never
>> heard of anyone squeezing them!
>
>Oh, you squish the living crap out of them!
>
>nancy

salt and squeeze them, but no rinse.

your pal,
blake

On Sun, 08 Aug 2004 23:15:46 -0400, Nancy Young >
wrote:

>sf wrote:
>>
>> On Sun, 08 Aug 2004 17:01:42 -0400, Nancy Young
>
>> > first? Then squeeze and rinse?
>> >
>> I know people used to salt cucumbers in the olden daze
>> because they "disagreed with stomachs". But, I've never
>> heard of anyone squeezing them!
>
>Oh, you squish the living crap out of them!
>
>nancy

salt and squeeze them, but no rinse.

your pal,
blake

<< Btw, say 'fish' without moving your lips... say herring, with a ccceh...
ccceherring. >>
____Reply Separator_____
Say the plural of wasp and see how long "S" runs on.

<< Btw, say 'fish' without moving your lips... say herring, with a ccceh...
ccceherring. >>
____Reply Separator_____
Say the plural of wasp and see how long "S" runs on.

Thank you all so much. You have been very helpful.

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> (Eve Smith) tip tapped news:5555-41180112-
> :
>
> > Thank you all so much. You have been very helpful.
> >
> >
>
> I forgot to mention. Watch it on the dill. I get overzealous with my
> seasoning when cooking.
>

Dill-don't use to much as a little goes a long way.

Jack Herbs

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> (Eve Smith) tip tapped news:5555-41180112-
> :
>
> > Thank you all so much. You have been very helpful.
> >
> >
>
> I forgot to mention. Watch it on the dill. I get overzealous with my
> seasoning when cooking.
>

Dill-don't use to much as a little goes a long way.

Jack Herbs

Cucumber and Onion
2 cucumbers
Seasoned salt
1/2 onion
1/2 cup white vinegar
1/4 cup water
2 teaspoons sugar
1/8 teaspoon sweet paprika
Pinch dill, dried or fresh (optional)
Dollop sour cream (optional)

Peel and slice cucumbers very thinly. The side of a metal grater with the
wide slots works best here, or you can use a mandoline. Place cucumbers in a
flat dish and sprinkle throughout with salt, making sure that all the slices
are salted. Leave to rest for 30 minutes. The salt will draw the moisture
out of the cucumbers. Cut the onion into paper-thin slices and place in a
container. Once the cucumbers have released water, use your hands to squeeze
out the excess water and add to the onions. The cucumbers are supposed to be
limp, but still crisp. In a measuring cup mix vinegar, water, sugar and
paprika to create a vinaigrette. Pour over the cucumbers and onions and
marinate in the refrigerator for at least 1 1/2 hours.
Serve with a sprinkle of dill and a little dollop of sour cream if desired.
Enjoy:
Chef R. W. Miller
Marriott Resorts & Hotels

"Eve Smith" > wrote in message
...
> I used to have a recipe for cucumbers and onion salad but have lost it.
> I know it had vinegar and sour cream in it but can not remember all. Can
> anyone help with the recipe?
>
>