1919 - The International Jewish Cookbook

Cucumber Salad

DDV CULINARY

Pare thickly, from end to end, and lay in ice-water one hour;
wipe them, slice thin, and slice an onion equally thin.
Strew salt over them, shake up a few times,
cover and let remain in this brine for another hour.
Then squeeze or press out every drop of water
which has been extracted from the cucumbers.
Put into a salad bowl, sprinkle with white pepper
and scatter bits of parsley over them;
add enough vinegar to cover.
You may slice up an equal quantity of white
or red radishes and mix with this salad.