Danish cucumber salad

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


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.

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