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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Cucumber salad
Contributed by: Maria Bartha
  • two 10-inch cucumbers, peeled and scraped
  • garlic, to taste
  • 3 TBS vinegar
  • 1â�„4 section of red bell pepper (optional)
Peel cucumbers and scrape out seeds. Slice thin with a grater and put slices in a colander. Put 1 TBS salt over the slices, which draws the juices, and press juice out of the cucumbers. Don’t rinse. Put in serving dish. Add garlic, 11�2 cup of water, 3 TBS of vinegar and sugar to taste. If salad tastes too sour, add more water. Slices of red bell pepper may be added if desired. Let stand overnight.
This goes well with chicken paprikas.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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