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Title: Ben'S Hungarian Cucumber Salad
Yield: 1 Servings

Ingredients

      6 md cucumbers; peeled
      2 tb (to 1/4) cup salt
    1/2 c  sugar
    1/4 c  plus 2 tb red wine vinegar
      1 tb dijon mustard
    1/4 c  plus 2 tb vegetable oil
      1 lg red onion; diced
      2 tb fresh dill
      2 ts sweet paprika

Instructions

Here is a recipe from the Houston Chronicle

Cut cucumbers in half lengthwise and scoop out seeds. Cut crosswise into
1/4 -inch-wide half rounds. Put cucumbers in a colander and sprinkle with
salt. Toss with your hands to mix well. Let stand 2 hours. Rinse cucumbers,
if desired. Gently squeeze water out of cucumbers and drain on paper
towels. When well drained, return to colander.

In a large bowl, whisk sugar, vinegar, mustard and oil. Add cucumbers and
mix with hands. Mix in onion. Cover and refrigerate 2 hours. Add dill and
paprika. Mix well. Serves 6. Can be stored in refrigerator up to 1 week.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 14, 1997

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