New Hampshire CSA
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TM 2010 New Hampshire CSA LLC
Recipes we love...
Great recipe for Cucumber Salad from member Christine Williams
Cucumber Salad:
4 to 5 cucumbers (approximately 2 pounds)
2 large sweet onions, peeled and sliced very thin (2 cups)
1 tablespoon salt
4 tablespoons distilled white vinegar
2 tablespoons vegetable oil
2 teaspoons sugar
1/2 teaspoon salt, if needed
1. Peel the cucumbers and cut in halves. Seed them with a teaspoon. Cut into thin slices
(no more than 1/3 inch thick.) You should have 5 cups.
Toss with the sliced onion and the tablespoon of salt. Drain the mixture in a colander for
half an hour.
Rinse the cucumbers briefly, then press them gently through fingers to extrude most of the
water. Place in bowl, and combine with the vinegar, oil, sugar and a bit of extra salt if needed.
Macerate, or serve right away.
Enjoy! (serves 6)
Cucumber Salad:
4 to 5 cucumbers (approximately 2 pounds)
2 large sweet onions, peeled and sliced very thin (2 cups)
1 tablespoon salt
4 tablespoons distilled white vinegar
2 tablespoons vegetable oil
2 teaspoons sugar
1/2 teaspoon salt, if needed
1. Peel the cucumbers and cut in halves. Seed them with a teaspoon. Cut into thin slices
(no more than 1/3 inch thick.) You should have 5 cups.
Toss with the sliced onion and the tablespoon of salt. Drain the mixture in a colander for
half an hour.
Rinse the cucumbers briefly, then press them gently through fingers to extrude most of the
water. Place in bowl, and combine with the vinegar, oil, sugar and a bit of extra salt if needed.
Macerate, or serve right away.
Enjoy! (serves 6)