Recipe of the Week–Polish Cucumber Salad

.

Peel and slice 2 to 3 cucumbers.  The slices are not supposed to be paper thin, but don’t make them to thick either.  No more than 1/8 of an inch

Layer cucumbers in a bowl and salt each layer

Let it sit for at least a 1/2 hour. 

Drain and save brine.

Taste the cucumbers. They are supposed to be salty, but if they are WAY too salty you can rinse them. (If you rinse them let them sit for another 1/2 hour)

If you don’t let them drain long enough after rinsing the salad will come out too watery

Add 3/4 of a small container of light sour cream

1/8th teaspoon of pepper

2 Tablespoons of white vinegar

Mix cucumbers into seasoned sour cream to blend, not over mix.

Add 1/2 heaping teaspoon of sugar

Blend again and let stand for another 1/2 hour

Taste and modify ingredients as needed. It should be a perfect blend of lightly flavored sweet and sour.

If will have more of a slightly thicker dressing texture rather than watery

If more salt is needed use a little of the reserved brine, but not too much or you will again have it too watery.

Or salt to taste and discard brine. (can garnish with dill)

It sounds involved but it’s easy, delicious and so refreshing.

Ken Santori, Santa Rosa Valley

_____________________________________________________

Have a favorite recipe? Old family secret?  Share it with us! 

Please send to: [email protected]

We’ll be in the kitchen waiting.

Get free Citizensjournal.us BULLETINS. Please patronize our advertisers to keep us publishing and/or  DONATE.