 |
| Cucumber Dill Salad |
This refreshing cucumber and onion salad is a mainstay in NYC German delis. Great served with burgers!
I haven’t eaten this in years. Mainly because I’m no longer close to any good German delicatessens anymore.
 |
| Picnic perfect |
My sister is visiting and last weekend we were invited to my good friend Lori W’s house for a picnic. Lori served this as one of the sides and we all just went wild! Decided then I was going to make some up too.
MY LATEST VIDEOS
 |
| Great friends, great food |
This salad is technically a pickle because it’s brined. It’s a very simple fresh-pack brine that can be used for any veggie you want slightly sweet.
Fresh dill is always best, but I didn’t have any so I used the dehydrated kind you find at the grocery. If you want to use fresh, 2 nice bushy sprigs would be about right.
 |
| A deli staple |
This salad is perfect as a side to cold fried chicken (what Lori had) or with grilled burgers. Great eaten alone too as a starter/appetizer.
- 1 seedless European cucumber
- 1 medium white onion
- Brine:
- 1 tsp dill
- ½ cup white vinegar
- 2 cups water
- 1 tbs kosher salt
- ¼ tsp pepper
- ¼ cup sugar
- Using a mandoline (preferred) or a knife, cut cucumber into very thin slices.
- Slice onion slightly thicker–maybe 1/16-inch. Cut round onion slices in half and separate.
- Mix brine ingredients stirring until sugar and salt are dissolved.
- Place cucumbers and onions in a non-reactive (ceramic, glass or stainless steel) large bowl.
- Pour brine over cucumber mixture and stir to make sure it is immersed in the brine.
- Cover and refrigerate at least 24 hours.
 |
| Cucumber Dill Salad |
Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
Follow The Midnight Baker’s board The Midnight Baker on Pinterest.
Yum
