Jacksonville Illinois
Farmers Market
at Lincoln Square

Hungarian Cucumber Salad

A tasty, substantial mix of thinly-sliced raw vegetables that makes a side dish, or salad. Nicest if chilled but very good at room temperature as well.

Preparation: 10 minutes, plus 2 hours refrigeration, optional

Serves 4

  • 2 cucumbers, ends removed, sliced thinly
  • 1 red or yellow onion, peeled and sliced into thin rings
  • 1 sweet pepper, seeded and sliced into thin rings
  • 1/2 cup sugar
  • 1/2 cup white or cider vinegar
  • 2 teaspoons salt
  • 2 teaspoons dried dill weed or 1/4 cup minced fresh dill weed
  • 1/2 teaspoon celery seed (optional)

Slice the vegetables into a salad bowl, and set aside. Stir the sugar, vinegar, salt and dill together until the sugar and salt dissolve. Pour over the vegetables and toss well. Serve at once, or chill 2 hours and toss again before serving.

from Plant a Row for the Hungary Recipes
by Doreen Howard & Jacqueline Hériteau