Danish cucumber salad

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Recipe by: talma

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Cucumbers, peeled
Salt
2/3 c White vinegar
1/2 c ;Water
1/2 c Sugar
1/2 ts Salt
1/4 ts White pepper
2 tb Fresh dill leaf, chopped
-or-
1 tb Dried dill

--------------------------GARNISH-------------------------------
Red/yellow cherry tomatoes

Slice cucumbers very thin. Arrange them in layers in a non-aluminum
bowl, sprinkling each layer with salt. Put a plate on top of the
cucumbers and a heavy weight over the dish. Let them remain at room
temperature for several hours or overnight in the refrigerator.

Drain cucumbers thoroughly. Pat dry on paper towels. Return to a
bowl.

In a small skillet, heat to a boil the vinegar, water, sugar, salt and
pepper. Reduce the heat and simmer 3 minutes, stirring, until sugar
is dissolved. Pour the hot mixture over the cucumbers. Sprinkle with
chopped dill. Chill for 3 to 4 hours. Drain cucumbers and serve in
a glass bowl, surrounded by cherry tomatoes.

Yield: 6 to 8 servings.

From 1991 "Shepherd's Garden Seeds Catalog," pg. 23. Posted by Cathy
Harned.