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Grandma Kowallik's cucumber salad

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Ingredients for 4 servings:

  • 2 cucumbers, 500 g
  • 100 ml vinegar, 3.5%
  • 200 ml water
  • 20 g sugar
  • 1 pinch of salt
  • 2 tbsp dill tips, dried

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Wash the cucumbers and slice them thinly. No need to peel them. Mix the vinegar, water, sugar, and salt until dissolved. Sprinkle the sliced ​​cucumbers with the dill and pour the dressing over them. Let everything marinate in an airtight container, at least overnight. Drain the dressing when ready to use. As long as the cucumbers are still swimming in the dressing, they’ll keep in the refrigerator for about a week. My mom often made this simple, refreshing salad in the summer and told me she got the recipe from her mother. By the time I started to get interested in cooking, my grandmother had passed away long ago. Nevertheless, I like to prepare cucumbers this way. It’s a great side dish for burgers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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