Jewish Cucumber Salad Recipes

CUCUMBER AND YOGURT SALAD

Steps:

• Peel, quarter lengthwise, and seed cucumbers. Slice thinly. Mix together with garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes.
• Pour off the liquid that has formed, pressing cucumber firmly. Crumble mint over cucumbers.
• Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.

GRANDMA VARGA'S HUNGARIAN CUCUMBER SALAD (UBORKASALATA)

Steps:

• Slice cucumbers very thinly, preferably using a mandolin.
• Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt.
• Continue this method until all the salt and cucumbers are used up.
• Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top.
• Make sure the colander is in a large bowl, because the cucumbers will lose alot of water.
• Let them sit for 1 hour.
• In the meantime, chop the dill and finely mince the garlic, put aside.
• After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done.
• Rinse thoroughly with water, drain well.
• After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
• You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika.
• After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika.
• Chill for at least 2 hours.
• Enjoy.
• Nutritional information shows a high amount of sodium, but the vast majority is pressed out by your hands. The main function of the kosher salt is to purge the moisture out of the cucumbers.

CUCUMBER, ONION, DILL SALAD

Steps:

• In a glass jar, with a lid, combine the vinegar, salt and sugar. Close jar and shake vigorously. Open jar and taste, adjust seasonings to your taste.
• Add the sliced cucumbers and onions, and dill. Close lid and shake again. Check to see that all the ingredients are blended. Store in refrigerator, and shake the jar occasionally until ready to serve.

CLASSIC ISRAELI SALAD (PAREVE)

Steps:

• Leftover salad will keep, covered in the refrigerator, for 2 to 3 days.

CUCUMBER SALAD

Steps:

• Peel and thinly slice cucumbers (may be done in a food processor) into a medium bowl. Sprinkle with salt.
• Place plate on top of cucumbers and weigh down with large can. Let stand at least one hour.
• Drain and rinse with cold water.
• Combine lemon juice, oil, sugar and dill in a serving bowl. Mix in onion and cucumber.
• Refrigerate several hours or overnight.

JEWISH CUCUMBER SALAD

Steps:

• In a bowl, put the thinly sliced cucumber and onion.
• In a small saucepan combine the salt, water, vinegar and sugar, heating slightly to dissolve the sugar.
• Add the celery and mustard seeds.
• Pour over the onion and cucumber. Cover and refrigerate overnight before serving.

PAPRIKAS WEISS' HUNGARIAN CUCUMBER SALAD

Steps:

• 1. Peel the cucumbers and slice into very thin rounds. Sprinkle with salt and let stand for 15 minutes. Squeeze out the liquid from the cucumbers.
• 2. Slice the onion very thin and mix with cucumbers. Add the salt, pepper, white vinegar, and water to cover the vegetables. Sprinkle paprika generously on top.