"Hunger is the best sauce in the world."--Cervantes

Dilly Cucumber Salad Recipe

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This recipe for Dilly Cucumber Salad, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 0018 -- Yvonne Petska
Added: Tuesday, March 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 c. cucumbers, pared & thinly sliced (about 4 medium)
1 c. sour cream
1 small garlic clove, crushed
2 T. salad oil
2 tsp. sugar
1 tsp. salt
1 tsp. white wine vinegar
tsp. dill weed

Directions:
Directions:
Place cucumbers into a large bowl. Mix remaining ingredients except dill weed; pour over cucumbers and mix gently. Sprinkle with dill weed. Cover; refrigerate at least 1 hour. Mix lightly before serving. If desired, sprinkle with snipped parsley. Makes 8 to 10 servings.

 

 

 

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