Pennsylvania Dutch Cucumbers Recipes

PENNSYLVANIA DUTCH CUCUMBERS

Steps:

• Peel cucumbers slice paper-thin into a bowl. Sprinkle with salt cover and refrigerate for 3-4 hours. Rinse and drain cucumbers. Pat gently to press out excess liquid. Combine cucumbers and onion in a large bowl set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar. Just before serving, add dressing to cucumbers and toss. If desired, arrange lettuce and tomatoes in a serving bowl and spoon cucumbers into the middle.© Copyright Reiman Publications, 1993-1997

PENNSYLVANIA DUTCH CUCUMBERS

Steps:

• 1. Peel cucumbers; slice paper thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours. Rinse and drain cucumbers. Pat gently to press out excess liquid. Combine cucumbers and onion in a bowl; set aside.
• 2. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar. Just before serving, add dressing to cucumbers and toss. If desired, arrange lettuce and tomatoes in a serving bowl and spoon cucumbers into middle.

PENNSYLVANIA DUTCH CUCUMBERS RECIPE

Steps:

• Peel cucumbers; slice paper thin into a bowl. Sprinkle with salt; cover & refrigerate 3-4 hrs. Rinse & drain cucumbers. Pat gently to press out excess liquid. In lg bowl, combine cucumbers & onion; set aside. In small bowl, combine sour cream, vinegar, chives, dill seed, pepper & sugar. Just before serving, add dressing to cucumbers; toss to coat. Arrange lettuce & tomatoes in serving bowl if desired. Top with cucumbers.

DUTCH CUCUMBER SALAD

Steps:

• Wash and peel cucumbers.
• Slice or cut in rounds as thin as possible cukes & onions.
• Place in bowl and cover with vinegar.
• Add 3-5 heaping tablespoons of sugar, Mix well.
• Chill and serve.
• This is better if you let it sit in the fridge covered overnight. Actually. if allowed to mellow for 2 or 3 days -- in a tightly sealed jar in the refrigerator -- JAR TURNED UPSIDE DOWN 1 day & turned right side up the next.

PENNSYLVANIA DUTCH CUCUMBERS

Steps:

• Peel cucumbers; slice paper-thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours. , Rinse and drain cucumbers. Pat gently to press out excess liquid. In a large bowl, combine cucumbers and onion; set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar. , Just before serving, add dressing to cucumbers; toss to coat. Arrange lettuce and tomatoes in a serving bowl if desired. Top with cucumbers.