Tuesday, August 25, 2015


This recipe is from my 1967 BH&G cooking with HERBS and Spices booklet.

Beat together 1/3 cup salad oil and 3 tablespoon vinegar. Stir in 1 1/2 teaspoons snipped dill or 1/2 teaspoon dried dill weed, 1/4 teaspoon each sugar and salt, and 1/8 teaspoon pepper.

Pour mixture over 1 large cucumber, pared and sliced paper-thin. Refrigerate several hours.

No comments: