Best 2 Pennsylvania Dutch Cucumbers Recipes
Pennsylvania Dutch cucumbers, also known as sour pickles, have been a staple in the Pennsylvania Dutch community for centuries. These crisp, tangy pickles are made with fresh cucumbers, vinegar, water, salt, and spices, and are a delicious and versatile addition to any meal. Whether you enjoy them as a snack, a side dish, or an ingredient in your favorite recipes, Pennsylvania Dutch cucumbers are sure to please. This article will provide you with a comprehensive guide to cooking Pennsylvania Dutch cucumbers, including step-by-step instructions for making your own homemade pickles, as well as tips for selecting the best cucumbers and troubleshooting common problems.
Here are our top 2 tried and tested recipes!
PENNSYLVANIA DUTCH CUCUMBERS
My mom's side of the family was German and Irish. Settling in Pennsylvania, they adopted some of the cooking and customs of the Pennsylvania Dutch. This is a dish Mom loved, and today it's my favorite garden salad. It tastes delicious alongside a plate of homegrown tomatoes. -Shirley Joan Helfenbein, Lapeer, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Peel cucumbers; slice paper-thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours. , Rinse and drain cucumbers. Pat gently to press out excess liquid. In a large bowl, combine cucumbers and onion; set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar. , Just before serving, add dressing to cucumbers; toss to coat. Arrange lettuce and tomatoes in a serving bowl if desired. Top with cucumbers.
Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 406mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
PENNSYLVANIA DUTCH CUCUMBERS
This recipe I recieved from a good friend of mine several years ago.I can eat cucumbers right out of the garden but when I started making them this way they were fantastic.Enjoy!!!!!!!!!!!!!! This picture comes from Taste of Home but a friend gave me the recipe.
Provided by Zelda Hopkins
Categories Other Side Dishes
Time 4h
Number Of Ingredients 11
Steps:
- 1. Peel cucumbers; slice paper thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours. Rinse and drain cucumbers. Pat gently to press out excess liquid. Combine cucumbers and onion in a bowl; set aside.
- 2. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar. Just before serving, add dressing to cucumbers and toss. If desired, arrange lettuce and tomatoes in a serving bowl and spoon cucumbers into middle.
Tips:
- Choose the right cucumbers: Pickling cucumbers are ideal for this recipe, as they are small and have a firm texture. If you can't find pickling cucumbers, you can use regular cucumbers, but you may need to adjust the cooking time.
- Slice the cucumbers evenly: This will help them cook evenly. If you have a mandoline, use it to slice the cucumbers thinly and uniformly.
- Use a non-reactive pot: Stainless steel or glass pots are best for making pickles, as they won't react with the vinegar and other ingredients.
- Follow the recipe carefully: The amount of vinegar, sugar, and spices in the recipe is important for preserving the pickles and giving them the right flavor.
- Let the pickles cool completely before storing them: This will help them to set and develop their full flavor.
Conclusion:
Pennsylvania Dutch cucumbers are a delicious and versatile side dish that can be enjoyed all year round. They are easy to make and can be stored for several months. With their sweet, tangy, and slightly spicy flavor, these pickles are sure to be a hit at your next gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
