I use the slicing blade on my Cuisinart to make the slicing job fast and easy. I have monkeyed around with this recipe since the early 1980s, and about 10 years ago I settled on this combination of ingredients. I don't process them (I did once and I found the texture of the pickles suffered) but you certainly can if you wish. You can also store them in the fridge (if you have room) if you have safety concerns about not processing them; they'll be eaten pretty fast so won't be taking up a lot of room for long!
This is a swedish recipe that my grand mother did all the time and it is delicious, also is possible made it with Splenda. Preparing a cucumber salad for your first course is classically delicious and so simple.
This recipe is from a cookbook called The Silver Spoon. It was recently translated into English and is supposed to be the most used cookbook in Italy.
I have enjoyed browsing through this book and have already made several recipes. Thought I'd share.
The recipe for this easy salad came from my grandma, who made it in the summers with fresh dill and cucumbers from her garden. I always use low fat Daisy brand sour cream because it makes this salad low fat and healthy and I think Daisy sour cream tastes the best.
This is a REFRESHING, tangy Salad--low in fat. If you want it creamy and not so low in fat, just add 2 tablespoons mayonnaise.
Be sure to slice the cucumbers and onions very very thin!
Serve as salad or top open faced sandwiches with it!
Don't let the name deceive you - This is very easy, no misery involved!
I love Polish food but it is usually high in salt or fat, so I don't make it very often (unfortunately!). This is a very refreshing side dish, especially during the hot summer months. * You can substitute lemon juice for the vinegar and dried dill for the fresh, if you need to.