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Viennese Cucumber Salad  Print

This recipe (adapted from Epicurious.com) appeared in German Comfort Food on 09 Dec 2010

Viennese Cucumber Salad2 large seedless cucumbers (about 2 pounds)
1 tablespoon kosher salt
1/3 cup white–wine vinegar
1/4 cup water
2 teaspoons sugar
1 garlic clove, forced through a garlic press
1–2 tablespoons red or green onion, finely chopped
1 tablespoon fresh dill, chopped
1 teaspoon black or toasted regular sesame seeds
Optional: 1/4–1/2 teaspoon red pepper flakes

Score cucumbers lengthwise with a fork and slice thinly, preferably with slicing disk of a food processor or a mandolin. In a colander placed over a bowl, toss sliced cucumbers with salt and let stand 1 hour.

In a small saucepan, bring vinegar and water to a boil with sugar and garlic, stirring until sugar is dissolved. Allow dressing cool.

Rinse cucumbers under cold water. Drain cucumbers well, squeezing out excess liquid with paper towels.

In a bowl combine cucumbers with cooled dressing, chopped onions, dill and marinate, covered and chilled, at least 1 hour and up to 6 hours. (After about 2 hours cucumber skin will discolor, but there will be no effect on flavor.) Just before serving, sprinkle the sesame seeds and optional red pepper flakes on top of the cucumber salad and toss to combine. Serve.

WI wine recommendation: One rule of thumb to remember when pairing wines with food is to choose from the region where the food originates. That’s usually a good place to start when looking for a safe combination. In this recipe’s case, we are talking about Western Europe. The most obvious choice would be Gewürztraminer, since the recipe calls for a Swiss-style cheese. Other types of wine to consider would be Riesling, Zinfandel, Sauvignon Blanc, Pinot Noir, Merlot and even Cabernet Franc. We enjoyed this with a wonderful Dr. Loosen Riesling from Germany’s Mosel Valley.