Sweet and Sour Cucumber Dill Salad

5.0(6)

I cut this from a U.S. magazine, but not sure which one as I've had it for quite some time. This summertime dish can be prepared and chilled two hours before serving. The recipe calls for English cucumbers but you can use regular ones if you can't find the English ones. You want a total of about 1 1/2 lbs. of cukes. Cooking time is chilling time.

by CulinaryQueen·published 2007-05-31

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Vegetable

Servings

(6–8)

Total time

50 min

prep 20 min

Calories / serving

44 kcal

Ingredients (6)

serves

2 cucumbers, unpeeled, thinly slicedcucumber
1 tablespoon coarse kosher saltsalt
1/2 cup distilled white vinegardistilled-white-vinegar
1/4 cup fresh dill, finely choppeddill
3 tablespoons sugarsugar
1/2 teaspoon fresh ground black pepperpepper

Instructions (7 steps)

01Place cucumber slices in a colander.
02Sprinkle with salt; toss to coat and let stand 15 minutes, stirring occasionally.
03Meanwhile, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
04Drain cucumbers well and pat dry.
05Add cucumbers to dressing and stir to blend.
06Refrigerate at least 30 minutes and up to 2 hours.

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