Cucumber With Black Caraway Seed Recipes

SWEDISH CUCUMBER SALAD - PRESSGURKA

Steps:

• Cut cucumbers into the thinnest possible slices.
• Arrange slices in a bowl.
• Whisk together the white distilled vinegar, sugar, salt, pepper and parsley.
• Pour over the cucumbers.
• Place a plate with a weight over the cucumbers to squeeze out the liquid.
• Chill for 1 hour.

KURT GUTENBRUNNER'S POTATO AND CUCUMBER SALAD

Steps:

• Put cucumber slices in a bowl and toss with 2 teaspoons salt and set aside.
• Put potatoes in saucepan and cover with water and add a generous pinch of salt and caraway seeds.
• Bring to a boil and cook until potatoes are just tender.
• Drain, peel, and slice into a bowl while still warm.
• Season with salt and pepper.
• In a saucepan, bring stock and onion to a simmer.
• Add to potatoes, and toss gently until silky and lightly thickened.
• Fold in mustard, vinegar, and oils.
• Drain cucumbers well, squeezing out excess liquid. (Liquid can be used in soups or sauces.).
• Fold cucumbers into potato salad.
• Add more salt, pepper, and vinegar if needed.
• Add sour cream, creme fraiche, or yogurt if wanted.
• Serve as first course or side dish.

CARAWAY PICKLES

Steps:

• Place cucumbers in a stainless-steel or heatproof glass container; set aside.
• Bring sugar, all remaining ingredients, and 1/2 cup water just to a boil in a small saucepan over medium-high heat, stirring until sugar and salt are completely dissolved. Let cool for 10 minutes.
• Pour pickling liquid over cucumbers. Cover and chill overnight or up to 3 days.