Time 3h30m Yield 6 serving(s) Number Of Ingredients 4 Steps:
Prepare cucumbers in a bowl and sprinkle with salt, mixing thoroughly. Cover and allow to sit on counter for 2-3 hours. Rinse cucumbers throughly with water and drain. Toss cucumbers with vinegar and gently drain. Fold in sour cream and top with pepper to taste. Stir in pepper before serving. To make with lettuce, break apart one head of iceberg lettuce and separate the leaves, salting as above and allowing to sit until wilted then follow remaining steps.
Time 25m Yield 4 servings Number Of Ingredients 0 Steps:
Quarter, core and very thinly slice 1 small head green cabbage; transfer to a large bowl. Pour 4 cups salted boiling water over the cabbage and toss with tongs until wilted. Let sit 15 minutes. Drain, rinse and pat dry. Whisk 1/4 cup each white wine vinegar and olive oil, 2 teaspoons sugar, 1 teaspoon kosher salt and a few grinds of pepper in the bowl. Add the cabbage and toss well.
Time 1h10m Yield 4 servings Number Of Ingredients 7 Steps:
Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours. Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels. Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated. To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.
Yield Serves 10 as part of a buffet Number Of Ingredients 4 Steps:
In a large bowl toss the cucumbers with the salt and in a colander let them drain, covered with a plate and weighted with a 1-pound can, for 30 minutes. In the bowl toss the cucumbers with the lime juice, the chili, and salt to taste. The salad may be prepared 4 hours in advance and kept covered and chilled. Serve the salad chilled or at room temperature.
Yield 8 Number Of Ingredients 6 Steps:
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
Time 10m Yield 8-10 servings. Number Of Ingredients 6 Steps:
In a large bowl, combine sour cream, sugar, vinegar, salt and dill. Add cucumbers; toss to coat. Chill for at least 30 minutes.
Time 30m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Slice cucumbers very thinly, preferably using a mandolin. Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt. Continue this method until all the salt and cucumbers are used up. Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top. Make sure the colander is in a large bowl, because the cucumbers will lose alot of water. Let them sit for 1 hour. In the meantime, chop the dill and finely mince the garlic, put aside. After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done. Rinse thoroughly with water, drain well. After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes. You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika. After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika. Chill for at least 2 hours. Enjoy. Nutritional information shows a high amount of sodium, but the vast majority is pressed out by your hands. The main function of the kosher salt is to purge the moisture out of the cucumbers.
Time 3h10m Yield 6 Number Of Ingredients 7 Steps:
Place cucumbers in small glass or plastic bowl. In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors. Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.
