Best Austrian Cucumber Salad Recipes

Viennese Cucumber Salad image

Yield Makes about 4 cups

Number Of Ingredients 7

2 large seedless cucumbers (about 2 pounds)
1 tablespoon salt
1/3 cup white-wine vinegar
1/4 cup water
2 teaspoons sugar
1 garlic clove, forced through a garlic press
1 teaspoon dill seed

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.)

Austrian Cucumber Salad image

Provided by Penny Otte

Time 25m

Number Of Ingredients 6

3 medium cucumbers
3 Tbsp olive oil
6 Tbsp white vinegar
1 dash(es) dill
1 tsp splenda or other sweetner
1 tsp sea salt

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!