German Cucumber and Dill Salad
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!
Servings: 6 -8 servings
Ingredients
- 5-6 long English Cucumbers , washed, skin on
- 2 tablespoons fresh dill , finely minced
- 1/4 cup white onion , minced
- 2 tablespoons white vinegar
- 1 tablepoon plus 1/2 teaspoon salt
- freshly ground black pepper to taste
- 2 tablespoons avocado 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