Yields 6-8 servings Ingredients: • 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. |
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