Tonight, I present a little recipe that goes great with some Sunday bratwurst grilling or hot dogs or lazy sandwich night. There’s some “resting” and waiting involved, but this is great if you have other things to prepare (or if it’s lazy sandwich night).
When making this salad, avoid the cucumbers with large, overblown seeds. When you wring the excess water out of the cucumbers, the seeds will pop out and the slices will tear.
German Cucumber Salad
- 2 young or seedless cucumbers
- 1 T sea salt
- 2 T fresh dill, chopped
- 1 tsp. caraway seeds
- 2 T white wine vinegar
- 1 tsp sugar
- 1/2 tsp dry mustard
Start by cutting the ends of the cucumbers off until you can see the seeds. Discard the ends. Next, slice the cucumbers very thinly. This can best be accomplished with a mandoline or food processor or the slicing side of a box grater, or even your knife if you’re a slicing wizard. Place the slices in a colander and sprinkle the salt in them. Make sure you use sea salt or a coarse-grained salt. Table salt or finer grains will absorb and make the cucumbers too salty. Toss to combine, and let rest for at least 30 minutes – an hour is better, if possible.
When finished, rinse under cold water for 30 seconds or so. Squeeze the slices out to remove excess water, and place in a bowl. Chop the dill, and sprinkle the slices with dill and caraway seed, following it up with a generous grind of black pepper. In a bowl, whisk together the vinegar, mustard, and sugar until dissolved. Pour the vinegar dressing over the cucumber slices and let chill for about half an hour.
Serves 2- 4.