Wednesday, May 13, 2009

A great recipe

My mom and dad went to a German restaurant on Sunday. Its called the Student Prince Cafe in Springfield, MA.

My mother had this cucumber salad with her meal. She said it tasted exactly how my grandmother used to make it. I went to my parents last night for dinner and she made it. She got the recipe off the restaurants website.

I was taking back in time. My grandmother(my mothers mom) lived right around the corner from us. When I was a little girl I would always go over there everyday. She used to make this cucumber salad all the time. She used to reuse Parkey butter containers and they were in her refrigerator. I remember going over there and opening the fridge and seeing tons of containers with leftovers. I used to have to open each lid searching for this salad. I loved it so much. I used to eat it all the time. We never could duplicate the recipe or how she did it. I don't know why my mom never asked her when she was alive. This recipe is so close to how she did it. Its so yummy and a great side dish.

Cucumber Salad

Serves 6


3 large cucumbers
4 oz sugar
3 oz cider vinegar
1 tablespoon salt
Pinch of white pepper
1 ounce Salad oil (use a neutral oil like Wesson, rather than a strong flavored oil like olive oil)
One medium onion diced
1 tablespoon Chopped fresh parsley
1 tablespoon Chopped fresh dill (If you can’t find fresh dill use all fresh parsley. Don’t use dried herbs)


Peel the cucumbers. You may leave half of the peels on. Waxed cucumbers or those that have been stored for a long time should be
peeled. Smaller cucumbers and those recently picked can be used without peeling. A peeled cucumber is easier to digest.

Mix the ingredients for the dressing and pour over the cucumbers, stir the salad a bit. There should be enough dressing to cover the cucumbers. You can add a bit more salt and pepper after you have marinated the cucumbers. The salad will stay good for about three days under refrigeration.

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