Recipe information
Yield
Makes 6 to 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
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Preparation
Step 1
Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
Step 2
Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
Step 3
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.