{"id":7156,"slug":"cucumber-salad-2","title":"CUCUMBER SALAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["cucumbers","onion","salt","white pepper","parsley","vinegar","white or red radishes (optional)"],"ingredients_norm":["cucumber","onion","salt","white pepper","parsley","vinegar","white or red radish"],"steps":["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."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w43:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"3acc82bea323cd8b054f06f79d9854268a414d8bd2953c1d4a94193c07229c57","created_at":"2026-08-02T16:58:29Z","updated_at":"2026-08-02T16:58:29Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cucumber-salad-2"}