Mom's cucumber salad from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarenS on July 09, 2012

    Ugh! Ugh, ugh, ugh! With a cup of vinegar, these are pickles, not salad, and pretty darn sour ones at that. I don't know why I even made this recipe, given that I would normally use just a tablespoon or two of vinegar for a cucumber salad. What was I thinking? What was he thinking? He could call it a quick pickle relish to be used in modest amounts as a condiment, but surely no one could eat this as a salad, could they? We certainly couldn't. Even when I make pickles, I don't use straight vinegar, more like a 1-1 or even 1-2 vinegar to water solution. This is crazy sour, even with rice wine vinegar. I've saved the dill-infused vinegar for future uses and am soaking the remaining cukes in salt water Maybe they'll be more palatable tomorrow.

  • mcvl on June 13, 2011

    Monday, 13 June 2011 I never peel cucumbers and seldom seed them, and on my current down-with-sugar campaign I used a small pinch of sugar rather than a teaspoon -- but the happy result of down-with-sugar is that the pinch was plenty. A lovely cucumber salad, perfect with the Tea-steamed Sea Bass.

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