Pawaru-Grahmata

№ 64VII. nodaļa

Gurķes

Salted cucumber salad

  • Serves 4–6 as a side dish
  • about 1¼ hours, mostly standing
  • Melnraksts · vēl nav izmēģināts

1796Gurkes

Modernizētslpp. 310 · PDF 324
4 porcijas

The book gives a standing time of about an hour and no amounts; the amounts below are ours.

Method

4 soļi
  1. Peel the cucumbers and slice them thinly, about 2 mm.
  2. Toss the slices with the salt in a bowl, cover and leave for about an hour. They will give off a lot of water.
  3. Pour off all the liquid and press the cucumbers lightly in your hands or in a sieve to get out the last of it.
  4. Spread the slices on a flat plate, dress with the vinegar and oil and grind plenty of pepper over. Serve cold with roast meat.

Notes

What the book says vs. what we added

cucumbers peeled, thinly sliced, mixed with salt and left covered for about an hour, the liquid poured off thoroughly, then dressed on a plate with wine vinegar, olive oil and pepper. The amounts are ours. Salting first makes the slices soft and supple, the way Latvians and Germans still like cucumber salad.

Taste

the salted slices hold a fair amount of salt, so taste before adding more.

Preserving

the book ends the chapter by promising that pickling mushrooms, cucumbers and other produce with herbs and spices (our reading of ar sahlehm), so that they keep, will be taught "in a separate chapter". None of its ten chapters covers preserving, so the promise seems not to have been kept in this book.

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