Irving's Cucumber Salad

[Guest guest]

I sent this to my other group, and I had to share this summer

favorite.

 

Credit for this goes to: Jeff Smith (The Frugal Gourmet: On Our

Immigrant Ancestors)

 

In the early portion of the Bible there is a record of the Jews' love

for cucumbers and onions. It seems to have always been this way, and

certainly these items had to be celebrated in the New World. The

following recipe is typical of many, but this one is a gift to us

from Irving Lefferts. He loves to cook and he loves the memories that

these dishes offer.

 

2 cucumbers thinly sliced

1 yellow onion, peeled and thinly sliced

1 teaspoon salt

1 cup of water

1/2 cup of distilled white vinegar

1/2 cup of sugar

1/2 teaspoon celery seed

1/2 teaspoon mustard seed

In a bowl put the thinly sliced cucumber and onion. ( I double and

tripple this recipe, in a 1/2 gallon jar and layer the cucumber and

onion. Don't be afraid of making too much, it will keep for a week,

refrigerated.)

In a small saucepan combine the salt, water, vinegar, and sugar,

heating slightly to disolve the sugar. (I heat it in a ceramic bowl

in the microwave.) Add celery seeds and mustard seeds.

Pour over onions and cucumbers. Cover and refrigerate 24 hours,

before serving.

 

This is a summer favorite, for me, and there is always some Irvings

in the ice box: showing my age.

Don't mess with the sugar, it is a sweet dish, and oh, so good.

Counting carbs, I did use Splenda, but what, a waste.

Blessings, Jack (Pampa, Texas)