Austrian Cucumber Salad Recipes

Steps:

• Score cucumbers lengthwise with a fork and slice thin, preferably with slicing disk of a food processor. In a large bowl toss cucumbers with salt and let stand 1 hour.
• In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let dressing cool.
• In a colander drain cucumbers and rinse under cold water. Drain cucumbers well, squeezing out excess liquid. In a bowl combine cucumbers with dressing and marinate, covered and chilled, at least 1 hour and up to 6 hours. (After about 2 hours cucumber skin will discolor, but there will be no effect on flavor.)

Steps:

• 1. Completely peel the cucumbers and then with a box grater grate into paper thin slices. Grate into a colander over a bowl. Sprinkle the cucumbers with sea salt. Wait about 25 minutes for the cucumbers to "weep".
• 2. In the meantime, and in a medium sized bowl, whisk the olive oil vinegar and sweetner together. Adjust to taste. The dressing should be like a sweet vinegarette, more sour than oily.
• 3. After the cucumbers have "wept for 25 minutes, take them in your clean hands and squeeze as much moisture out of them as you can. Place the squeezed cucumbers in the bowl with the dressing. Carefully fold together. Dust with dill. Refrigerate til ready to serve. Enjoy!

Steps:

• Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
• Pour vinegar over cucumber mixture; toss to coat.
• Pour oil over cucumber mixture; toss to coat.
• Season with salt and black pepper.

Steps:

• Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
• Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.

Steps:

• Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
• Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
• Fold cucumber and onion slices into the sour cream mixture.
• Refrigerate 8 hours to over night; garnish with paprika to serve.