Best Cucumber Salad Viennese 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.)

Cucumber Salad Viennese image

Provided by C G @Celestina9000

Number Of Ingredients 7

2 large seedless cucumbers, english preferably
1 tablespoon(s) salt
1/3 cup(s) white wine vinegar
1/4 cup(s) water
2 tablespoon(s) sugar
1 clove(s) garlic (small clove), finely minced
1 teaspoon(s) dill seed (seed)

Steps:

Peel the cucumbers then slice them in half lengthwise. Remove the seeds.
Thinly slice the cucumbers. Place the sliced cucumbers in a large bowl and toss with the salt. Allow to stand 1 hour.
Bring the white wine vinegar, water sugar, garlic and dill seed to a boil in a small saucepan. Stir until the sugar dissolves then cool.
Drain the cucumbers and rinse under cold water to remove the salt. Drain well removing any excess liquid.
Combine the cucumbers with the cooled dressing. Cover and marinate until well chilled at least 1 hour but even up to 6-8 hours.