It’s the perfect recipe to use up an abundance of cucumbers!
Recipe: Gurkensalat / Cucumber Salad
9 cups peeled, thinly sliced cucumbers
2 tablespoons salt
1 cup sugar
1 cup vinegar
1 cup sliced onions
1 cup chopped green pepper
1 tablespoon celery seed
Place sliced cucumbers in colander, sprinkle with salt, and allow to drain in sink about ½ hour. Squeeze cucumbers to remove liquid. Combine sugar and vinegar. Place cucumbers, onions, and peppers in large serving bowl; top with celery seed and sugar and vinegar. Cover and refrigerate overnight. Serve cold. Serves six.
This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.