Cooking in the Kitchen with Margaret Bose-Johnson: Cooking in the Kitchen with Margaret Bose-Johnson: German Cucumber Dill Salad or Gurkensalat accompanies the traditional Fleisch Rouladen meal. Crunchy fresh!
Course
Salad
Cuisine
German
Prep Time30minutes
Cook Time1hour
Total Time1hour30minutes
Servings6-8 servings
AuthorValerie Lugonja via Margaret Bose Johnson
Ingredients
5-6long English Cucumbers, washed, skin on
2tablespoonsfresh dill, finely minced
1/4cupwhite onion, minced
2tablespoonswhite vinegar
1tablepoon plus 1/2 teaspoon salt
freshly ground black pepper to taste
2tablespoonsavocado or grapeseed or flavourless oil(I used olive oil)
Instructions
Slice Cucumber into very thin slices using a mandoline; place in large bowl
Salt cucumbers with 1 tablespoon good quality salt; combine well to ensure salt fully incorporated
Rest cucumbers for 30 minutes to an hour to extrude juices; toss intermittently with hands to ensure salt continues to be evenly distributed and liquid is expelled
Mince onion; cover with white vinegar and rest for 15 minutes to pickle
Strain cucumber; squeeze cucumber slices in batches inside cloth until almost all liquid is expelled
Add to serving bowl with onion and vinegar, dill and oil; season well with salt, if required and freshly ground black pepper
Toss and serve ice cold; keeps well in fridge for several days