On Tue, 20 May 2008 07:12:13 -0400, Margaret Suran wrote:



> Don't use English Cucumbers. The vinegar makes the thin slices mushy if
> there is left over salad.
>
> After slicing the cukes, most people let them rest until they release
> some of the liquid, which can be drained or even squeezed out by hand.
>
> As for the sweeteners, I use a pinch of sugar(about 1/4 teaspoon or
> less) for four large cucumbers and just enough white vinegar to cover
> the sliced vegetables. If that is too acidy, a little water may be
> added.
>
> I do not use carrots, but do use onions or scallions, as well as salt,
> if needed and freshly ground black pepper.
>
> This is the Viennese way to make Gurkensalat.

Ah. Thanks Margaret. Normal cukes it is...

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...