Pickled Cucumber Salad

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Pickled Cucumber Salad

 

2 8-inch cucumbers

1 tablespoon salt

3/4 cup white vinegar

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons fresh, chopped dill

 

Scrub off any wax coating from cucumbers and dry them. Score lengthwise with a

fork. Slice as thin as possible. Arrange slices in a colander. Sprinkle with 1

tablespoon salt and put a shallow bowl over them, weighted down to extract

moisture. Remove the bowl after an hour. Pat cucumbers dry with paper towels and

put in the shallow bowl. Mix remaining ingredients and pour over cucumbers.

Cover and chill 2-3 hours. Drain slightly before serving.

Serves 4.

 

 

 

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