Yield: 6 Servings
Measure | Ingredient |
---|---|
3 larges | Cucumbers, peeled |
\N \N | Salt |
⅔ cup | White vinegar |
½ cup | ;Water |
½ cup | Sugar |
½ teaspoon | Salt |
¼ teaspoon | White pepper |
2 tablespoons | Fresh dill leaf, chopped or- |
1 tablespoon | Dried dill |
\N \N | Red/yellow cherry tomatoes |
GARNISH
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.