Hapsburg Cucumbers

      This is one of Edward's favorite appetizers, mine too. Its also good, in fact I think better, with sliced scallions including some of the green part, instead of onions. I also like very thinly sliced radishes in this dish too. It makes a pretty dish for the Christmas Holidays with the red and green radishes and scallions.

Yield: 4-6 servings

• 3 medium cucumbers
• 1 medium-large onion
• ½ cup vinegar
• ½ cup canola oil
• ½ cup sour cream
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon paprika

GARNISH

1 parsley sprig

1.  Scrub cukes. Score cukes with a fork and thinly slice. Peel and thinly slice onion.

2.  Layer cukes and onions, alternately, in a bowl, sprinkling each layer heavily with

     salt. Pour on just enough ice water to cover, and refrigerate for several hours or

     over night.

3.  Drain and quickly rinse cukes and drain again in colander. Let set for a couple of

     hours to be sure the cukes are well drained.

4.  Mix the vinegar and oil and pour over cukes. Let marinate for several hours or

     over night in the refrigerator.

5.  Drain well, for at least an hour. Carefully, so as not to break the cukes, stir in the

     sour cream.

6.  Pour into a serving dish and sprinkle with paprika. Garnish with a parsley sprig.