Yield: 6 Servings
|3 larges||Cucumbers, peeled|
|⅔ cup||White vinegar|
|¼ teaspoon||White pepper|
|2 tablespoons||Fresh dill leaf, chopped or-|
|1 tablespoon||Dried dill|
|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.