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Pennsylvania Dutch Cucumbers |
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Serves: 6
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Settling in Pennsylvania, my mom’s family adopted some of the cooking and customs of the Pennsylvania Dutch. This is a Dutch dish Mom loved, and today it’s my favorite fresh vegetable dish. The blend of cucumbers and tomatoes is wonderful!
Shirly Helfenbein, Lapeer, Michigan
3 to 4 small cucumbers
1 teaspoon salt
1 medium onion, thinly sliced into rings
1/2 cup sour cream
2 tablespoons vinegar
1 tablespoon chopped fresh chives
1/2 teaspoon dried dill seeds
1/4 teaspoon pepper
Pinch sugar
Lettuce leaves, optional
Sliced tomatoes, optional
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
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