Monday, June 8, 2009

Cucumber Dill Salad

Cucumber Dill Salad
1 medium cucumber, sliced thinly
1 1/2 tsp salt
1/4 cup vinegar
2 tsp dried dillweed (or 2 tbsp fresh)
4 1/2 tsp sugar
1/4 tsp pepper

1. Place cucumber slices in a colander over a large plate. Sprinkle with salt and toss to coat. Let sit for 15 minutes, stirring once. Rinse and drain well.**

2. In a large bowl, combine vinegar, dill, sugar and pepper. Add the cucumbers and toss to coat. Cover, refrigerate and chill for at least 4 hours. The longer you let it chill the better. Overnight is best!

** You may be tempted to skip this step in order to decrease the salt content of the salad. I urge you not to because the salt draws out the extra liquid in the cucumbers and allows them to retain their crispness after being soaked in the dressing.

This recipe is being linked up at the Ultimate Recipe Swap: Salad's On Edition

1 comment:

  1. WOW!!! my husband loves cucumber salads. I never put dill weed, so this one a must try recipe. Come visit my blog @ Geri