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Red Onions my favorite for this.

I have lived in Pennsylvania for the last 32 years and all of the Pennsylvania Dutch (German) and their offspring make ALL of their salads,potato,macaroni,coleslaw,cucumber,etc. with a sugar/vinegar combo and it’s DISGUSTING! It tastes like it’s spoiled. Also,my father was from Germany as were his parents and my grandmother did not use sugar.😵‍💫 Maybe it’s a regional thing.🤔

Who cares, it slices the cucumbers.

My grandmother, as well.

We don't use the creamy dressings. We follow cucumber prep as you do. But then we hand squish the cucumbers, which pulls all the water & most of the seeds out. Then we make apple cider vinegar & oil dressing and pour over the cucumbers. Then we add chopped chives. Then it sits in the refrigerator until dinnertime. As kids we used to sneak cukes out before supper, until we got caught. So good!

Mine too. 🙂

Your mother's way is the way my German Aunt made it also and drained after water comes out but used white wine vinegar ,dill weed, pepper and sour cream last.

Always make your own dressing,weird ingredients in store bought.

Using Ranch dressing with a splash of vinegar sounds good to me. 🙂 Thank you.

Generally this k8nd of salad is eaten / served after mixing...😊

@@francesmaurer185 Do you think you're talking to an idiot? I've been eating this salad since the early 60s. Yes sometimes it's eaten right away but sometimes it's made the day before so the flavors mix together.

Grew up on this! Ben making it for over 50 years. My family does it a little different. I agree that the cucumbers are sliced too thin. I slice the cucumbers into a colander and let them sit on the drain board for 2 or 3 hours. The time is not fussy. A lot of liquid will drain off and that’s what we want. Some sliced red onion should be added. Small green onions from the garden. Use the green part too. I have used the same flavored vinegar and it’s great that way, but get adventurous and try rice wine vinegar ( seasoned or not) or white wine vinegar. There are so many different flavored vinegars now. I would not use plain white vinegar. Celery salt may be substituted for the salt. I put the drained cubes in a bowl and sprinkle a little sugar over them with the salt, and fill. I don’t want to use a lot of sour cream but you must let your conscience be your guide. Then sprinkle vinegar to make it as soupy as you’d like. It’s better made ahead and left in the refrigerator for a few hours. My family always liked this with mashed potatoes. Any leftover “juice) can be drizzled over the mashed potatoes. It adds a little flavor to most any cooked vegetable. A Midwestern classic!

I made an error on my above version. Most of the salt should be sprinkled on the cubes while in the colander. Stir. This draws a lot of water out and makes the salad taste like cucumber! More salt can be added with the sour cream, to taste. I forgot the pepper, too. I use white pepper.

@@susanfrancis3892 Now that's how you make a cucumber salad. Sounds delicious.

My grandma would cut the dill from her garden but she never added as much as he did. That was a crazy amount of dill. I expect it would be very overpowering. My grandma was German and she also added onions to her salad.

@@lennybuttz2162 As far as I'm concerned, the rest of the dressing is the medium for the fresh dill.

@@bluesky7838 Hey if you like the flavor of the dill overpowering everything else then go for it. You're the one who has to eat it so you make it the way you want. I like dill but I want it to enhance the other flavors not overpower them.

My grandma used either and it didn't make much of a difference because it's not a lot of vinegar.

Then why did you watch the video? You could call it an Amish cucumber salad because they make it about the same way.

Now leave it overnight in the 'frig.

Eastern Europeans and Russians, too make the same salad, too. The amount of dill used is somewhat dependent on ethnic background.

Steady..

@@lennybuttz2162

He used too much sugar for my taste.

That's typical for German vegetable recipes. My father was German and he loved sweet and sour green beans. My mother had to make a few jars just for him when she canned green beans. I tried them and I thought they were gross.

@@sueblankenship9441 My grandma also canned sweet and sour green beans but they were more sour than sweet. My grandma put sugar in a lot of things like red cabbage fried in bacon grease with apples and onions but she was pretty conservative with the sugar.

My German grandmother in central Texas used half and half instead of sour cream. I think pepper is really important in this recipe.

On the video he added full fat of sour cream, he first added 1/8 of a cup then added 1/16 of a cup. I watched video again to make sure I got it right. I’m making it tonight. My only thing is he used a seasoned vinegar which is what he says they use in Germany. I just don’t know what it’s equivalent to in the states. Guess I’ll just use white vinegar for now.

@@christinej2358 It's such a small amount of vinegar it doesn't matter what kind you use. I've had it with apple cider and white and I didn't notice a difference. My grandma always added a little condensed milk to the sour cream and I think that's a game changer it really does change the flavor. She also used it in potato salad dressing and tarter sauce.

Great suggestion!

It is!

Right, did you see that bowl? Something did not look right about that bowl. He made a lot of annoying noises.

That's the sound of Grandmas in the kitchen cooking 😊

​@@lennybuttz2162grow up

@@francesmaurer185 I don't know about your grandma but my grandma had enough sense not to use a metal spoon in a glass bowl.

Thank you! You too!

Thanks for sharing! it's great to hear about other traditions! Hope you had a great easter

It was

I don't have one that I want to share as of yet: still perfecting. But you are correct in using lye. Baking soda can be used as a substitute for the lye but, if available, lye yields better results. It is also important to bake in a steam oven: most of us don't have one but a steaming bowl of water in the oven yields good results (a crispier crust). I promise to post one as soon as I have a recipe i'm happy with! Keep trying!

you'll love it!

If you are someone who enjoys lemons, you will like this tarte :)

It was!

There are many types of bread, enough for everyone to find the type they like :)

it's a nice light cake that's easily personalized with various toppings. Another traditional version incorporates cubes of pear into the batter.