German Cucumber Salad
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 0 minutes
- 4 Lebanese cucumbers (around 300g/10ozs total)
- 4 tablespoons/60ml/2flozs white vinegar
- 4 tablespoons/60ml/2flozs sunflower oil
- 2 teaspoons salt
- 2 teaspoons sugar
- 3-4 tablespoons finely chopped dill
- 3-4 cloves garlic, peeled and crushed
Step 1 - Mix the white vinegar, oil, salt, sugar, dill and garlic together in a small bowl.
Step 2 - Slice the cucumber thinly into a larger bowl - I use the thinnest setting on the mandolin. Stir in the dressing and toss to cover all of the cucumber. Ideally , allow to sit in the fridge for 30 minutes.
This German cucumber salad is best eaten with 2-3 days and keeps in the fridge.