I don't make it, but we used to get it quite a bit during the summer
when I was growing up. Here's a recipe that looks very similar to
what we had at homewe peeled cukes and used fresh dill)
http://allrecipes.com/recipe/omis-cu...ad/detail.aspx
{
2 English cucumbers, sliced very thin
1 tablespoon salt
3 green onions, finely chopped
1 cup sour cream
4 teaspoons vinegar
2 teaspoons vegetable oil
1 teaspoon dried dill weed

Directions

Mix cucumbers and salt in a bowl; let sit for 1 hour. Drain
cucumber in a colander, squeezing as much excess liquid as you can
with your hands.
Combine cucumbers and green onions in a bowl.
Stir sour cream, vinegar, oil, and dill together in a small bowl;
drizzle over cucumber mixture and toss to coat.



}

On Sun, 27 May 2012 07:40:51 -0700 (PDT), A Moose in Love
> wrote:

>I don't make it, but we used to get it quite a bit during the summer
>when I was growing up. Here's a recipe that looks very similar to
>what we had at homewe peeled cukes and used fresh dill)
>http://allrecipes.com/recipe/omis-cu...ad/detail.aspx
>{
> 2 English cucumbers, sliced very thin
> 1 tablespoon salt
> 3 green onions, finely chopped
> 1 cup sour cream
> 4 teaspoons vinegar
> 2 teaspoons vegetable oil
> 1 teaspoon dried dill weed
>
>Directions
>
> Mix cucumbers and salt in a bowl; let sit for 1 hour. Drain
>cucumber in a colander, squeezing as much excess liquid as you can
>with your hands.
> Combine cucumbers and green onions in a bowl.
> Stir sour cream, vinegar, oil, and dill together in a small bowl;
>drizzle over cucumber mixture and toss to coat.

Been eating that since my grandmother made it 60+ years ago. She never
use oil, nor do we. Works well with regular yellow onions too.

On May 27, 11:13*am, Ed Pawlowski > wrote:
> On Sun, 27 May 2012 07:40:51 -0700 (PDT), A Moose in Love
>
>
>
>
>
>
>
>
>
> > wrote:
> >I don't make it, but we used to get it quite a bit during the summer
> >when I was growing up. *Here's a recipe that looks very similar to
> >what we had at homewe peeled cukes and used fresh dill)
> >http://allrecipes.com/recipe/omis-cu...ad/detail.aspx
> >{
> > * *2 English cucumbers, sliced very thin
> > * *1 tablespoon salt
> > * *3 green onions, finely chopped
> > * *1 cup sour cream
> > * *4 teaspoons vinegar
> > * *2 teaspoons vegetable oil
> > * *1 teaspoon dried dill weed
>
> >Directions
>
> > * *Mix cucumbers and salt in a bowl; let sit for 1 hour. Drain
> >cucumber in a colander, squeezing as much excess liquid as you can
> >with your hands.
> > * *Combine cucumbers and green onions in a bowl.
> > * *Stir sour cream, vinegar, oil, and dill together in a small bowl;
> >drizzle over cucumber mixture and toss to coat.
>
> Been eating that since my grandmother made it 60+ years ago. She never
> use oil, nor do we. * Works well with regular yellow onions too.

You can also slice in some finely sliced red bell pepper, and also
some hot chili pepper.

On Sun, 27 May 2012 09:48:04 -0700 (PDT), A Moose in Love
> wrote:



>>
>> Been eating that since my grandmother made it 60+ years ago. She never
>> use oil, nor do we. * Works well with regular yellow onions too.
>
>You can also slice in some finely sliced red bell pepper, and also
>some hot chili pepper.

Yaabut, sweet Polish grandmothers don't use hot chili peppers. Doubt
she ever touched one! Black pepper is all the heat you'll ever need,
young man.

On Sun, 27 May 2012 13:06:28 -0400, Ed Pawlowski > wrote:

>On Sun, 27 May 2012 09:48:04 -0700 (PDT), A Moose in Love
> wrote:
>
>
>
>>>
>>> Been eating that since my grandmother made it 60+ years ago. She never
>>> use oil, nor do we. * Works well with regular yellow onions too.
>>
>>You can also slice in some finely sliced red bell pepper, and also
>>some hot chili pepper.
>
>Yaabut, sweet Polish grandmothers don't use hot chili peppers. Doubt
>she ever touched one! Black pepper is all the heat you'll ever need,
>young man.

I use fresh ground white pepper in my cuke salad, looks better but
also tastes better. Make it oriental with a bit of ginger and a
couple drops toasted sesame seed oil. I usually use kirbys and don't
bother peeling.

Shelley comes back to earth.

> I use fresh ground white pepper in my cuke salad

Don't forget to bathe before cooking. Your insurance company will
thank you.

On Sun, 27 May 2012 13:06:28 -0400, Ed Pawlowski > wrote:

> On Sun, 27 May 2012 09:48:04 -0700 (PDT), A Moose in Love
> > wrote:
>
>
>
> >>
> >> Been eating that since my grandmother made it 60+ years ago. She never
> >> use oil, nor do we. * Works well with regular yellow onions too.
> >
> >You can also slice in some finely sliced red bell pepper, and also
> >some hot chili pepper.
>
> Yaabut, sweet Polish grandmothers don't use hot chili peppers. Doubt
> she ever touched one! Black pepper is all the heat you'll ever need,
> young man.

Funny how different nearby cultures can be! Hungarians don't call
anything "food" unless there's some sort of pepper in it - mild, hot
doesn't matter - but it needs a pepper.

--
Food is an important part of a balanced diet.

On May 27, 12:06*pm, Ed Pawlowski > wrote:
> On Sun, 27 May 2012 09:48:04 -0700 (PDT), A Moose in Love
>
> > wrote:
>
> >> Been eating that since my grandmother made it 60+ years ago. She never
> >> use oil, nor do we. * Works well with regular yellow onions too.
>
> >You can also slice in some finely sliced red bell pepper, and also
> >some hot chili pepper.
>
> Yaabut, sweet Polish grandmothers don't use hot chili peppers. *Doubt
> she ever touched one! Black pepper is all the heat you'll ever need,
> young man.

We always had cucumber slices in a mix of half vinegar/half water -
with onion slices, salt & pepper. That's how I like this dish best.

N.

On 5/27/2012 10:13 AM, Ed Pawlowski wrote:
> On Sun, 27 May 2012 07:40:51 -0700 (PDT), A Moose in Love
> > wrote:
>
>> I don't make it, but we used to get it quite a bit during the summer
>> when I was growing up. Here's a recipe that looks very similar to
>> what we had at homewe peeled cukes and used fresh dill)
>> http://allrecipes.com/recipe/omis-cu...ad/detail.aspx
>> {
>> 2 English cucumbers, sliced very thin
>> 1 tablespoon salt
>> 3 green onions, finely chopped
>> 1 cup sour cream
>> 4 teaspoons vinegar
>> 2 teaspoons vegetable oil
>> 1 teaspoon dried dill weed
>>
>> Directions
>>
>> Mix cucumbers and salt in a bowl; let sit for 1 hour. Drain
>> cucumber in a colander, squeezing as much excess liquid as you can
>> with your hands.
>> Combine cucumbers and green onions in a bowl.
>> Stir sour cream, vinegar, oil, and dill together in a small bowl;
>> drizzle over cucumber mixture and toss to coat.
>
> Been eating that since my grandmother made it 60+ years ago. She never
> use oil, nor do we. Works well with regular yellow onions too.

No one in my experience has ever used oil either. We like large slices
of sweet onion pulled in to rings rather than scallions. I have been
using plain Fage© brand 0% fat Greek Yogurt instead of sour cream. It
tastes just as good and is healthier.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 27 May 2012 12:13:56 -0500, Janet Wilder
> wrote:

> No one in my experience has ever used oil either. We like large slices
> of sweet onion pulled in to rings rather than scallions. I have been
> using plain Fage© brand 0% fat Greek Yogurt instead of sour cream. It
> tastes just as good and is healthier.

I like substituting greek yogurt for sour cream too. It works in
cream sauces too.

--
Food is an important part of a balanced diet.

On Sun, 27 May 2012 11:13:47 -0400, Ed Pawlowski > wrote:

> On Sun, 27 May 2012 07:40:51 -0700 (PDT), A Moose in Love
> > wrote:
>
> >I don't make it, but we used to get it quite a bit during the summer
> >when I was growing up. Here's a recipe that looks very similar to
> >what we had at homewe peeled cukes and used fresh dill)
> >http://allrecipes.com/recipe/omis-cu...ad/detail.aspx
> >{
> > 2 English cucumbers, sliced very thin
> > 1 tablespoon salt
> > 3 green onions, finely chopped
> > 1 cup sour cream
> > 4 teaspoons vinegar
> > 2 teaspoons vegetable oil
> > 1 teaspoon dried dill weed
> >
> >Directions
> >
> > Mix cucumbers and salt in a bowl; let sit for 1 hour. Drain
> >cucumber in a colander, squeezing as much excess liquid as you can
> >with your hands.
> > Combine cucumbers and green onions in a bowl.
> > Stir sour cream, vinegar, oil, and dill together in a small bowl;
> >drizzle over cucumber mixture and toss to coat.
>
> Been eating that since my grandmother made it 60+ years ago. She never
> use oil, nor do we. Works well with regular yellow onions too.

My grandmother made sweet and sour cucumbers which always had rings of
red onion and often tomato too. The sweet and sour is equal parts
sugar, cider vinegar and water, bring to a boil and heat until the
sugar dissolves. Cool and use. The cucumbers sliced thickly and sat
in salt water for an indeterminate amount of time, rinsed and drained.
No squeezing was involved. Combine with onions and optional tomatoes
and pour on a copious amount of sweet and sour. There was so much
liquid that everything floated around in it. Let it marinade for an
hour or so in the refrigerator and serve. Makes a great
picnic/outdoor eating salad for a hot day.

--
Food is an important part of a balanced diet.

A Moose in Love > wrote:
> I don't make it, but we used to get it quite a bit during the summer
> when I was growing up. Here's a recipe that looks very similar to
> what we had at homewe peeled cukes and used fresh dill)
> http://allrecipes.com/recipe/omis-cu...ad/detail.aspx
> {
> 2 English cucumbers, sliced very thin
> 1 tablespoon salt
> 3 green onions, finely chopped
> 1 cup sour cream
> 4 teaspoons vinegar
> 2 teaspoons vegetable oil
> 1 teaspoon dried dill weed
>
> Directions
>
> Mix cucumbers and salt in a bowl; let sit for 1 hour. Drain
> cucumber in a colander, squeezing as much excess liquid as you can
> with your hands.
> Combine cucumbers and green onions in a bowl.
> Stir sour cream, vinegar, oil, and dill together in a small bowl;
> drizzle over cucumber mixture and toss to coat.
>


I recall my mother making something like that. Dad just used vinegar and
water.
Good stuff.

Greg