Ingredients:
2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar1/4 cup finely chopped fresh dill3 tablespoons sugar1/2 teaspoon freshly ground black pepper
1/2 cup distilled white vinegar1/4 cup finely chopped fresh dill3 tablespoons sugar1/2 teaspoon freshly ground black pepper
Preparation:
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.
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.
