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Cucumber Salad, Hungarian I (P, TNT)
Source: Unknown
Serves: As desired

Sugar (or other sweetener)
Dried or snipped fresh dill

Peel and thinly slice one or any number of cucumbers into a bowl or a barrel. Salt them, cover them and let them stand at room temperature for a few hours.

Pour into a colander or strainer and drain. While still draining, squeeze out the liquid with your hands. The cucumber should end up limp. Rinse them in cold tap water. Drain again, and pour back into the bowl.

Add 1 tbsp. vinegar per cucumber, and 1 tbsp. sugar (or substitute). Sprinkle generously with dried or snipped fresh dill. Taste and correct seasoning.

Refrigerate for as little as half an hour or as much as overnight, or even longer.

Stir, taste again, dust lightly with paprika (hot or sweet or a little of each), and serve.

Poster's Notes:
Hungarian paprika adds flavor as well as bright red color. The other kinds, that taste and look like ground dried bricks, just add color and are best used sparingly.

Steps two and three can be omitted. The cucumbers will be crisp, not limp, and though not as delicious, the salad will still be very good, and the proportions of one to one to one remain the same. If you omit the salt, refrigerate it covered with a dry paper towel tucked around the salad to keep it nice and fresh.

Posted by Carolyn C. Gilboa

Nutritional Info Per Serving: N/A