Jewish Cucumber Salad Recipes
CLASSIC ISRAELI SALAD (PAREVE)
Steps:
- Leftover salad will keep, covered in the refrigerator, for 2 to 3 days.
Nutrition Facts : Calories 68 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 104 mg, Sugar 3 g, Fat 5 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CUCUMBER PICKLE SALAD
Provided by Alex Guarnaschelli
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use.
- Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
- In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
- When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold.
JEWISH CUCUMBER SALAD
Make and share this Jewish Cucumber Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, put the thinly sliced cucumber and onion.
- In a small saucepan combine the salt, water, vinegar and sugar, heating slightly to dissolve the sugar.
- Add the celery and mustard seeds.
- Pour over the onion and cucumber. Cover and refrigerate overnight before serving.
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- In a glass jar, with a lid, combine the vinegar, salt and sugar. Close jar and shake vigorously. Open jar and taste, adjust seasonings to your taste.
- Add the sliced cucumbers and onions, and dill. Close lid and shake again. Check to see that all the ingredients are blended. Store in refrigerator, and shake the jar occasionally until ready to serve.
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