Sweet-and-Sour Cucumbers with Fresh Dill

Yields 6-8 servings


    •    2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
    •    1 tablespoon coarse kosher salt
    •    1/2 cup distilled white vinegar
    •    1/4 cup finely chopped fresh dill
    •    3 tablespoons sugar
    •    1/2 teaspoon freshly ground black pepper

Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.

Recipe from Epicurious.com.