Viennese cucumber salad

1 servings

Ingredients

Quantity Ingredient
2 larges Seedless cucumbers; (about 2 pounds)
1 tablespoon Salt
⅓ cup White-wine vinegar
¼ cup Water
2 teaspoons Sugar
1 Garlic clove; forced through a
; garlic press
1 teaspoon Dill seed

Directions

Score cucumbers lengthwise with a fork and slice thin, preferably with slicing disk of a food processor. In a large bowl toss cucumbers with salt and let stand 1 hour.

In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let dressing cool.

In a colander drain cucumbers and rinse under cold water. Drain cucumbers well, squeezing out excess liquid. In a bowl combine cucumbers with dressing and marinate, covered and chilled, at least 1 hour and up to 6 hours. (After about 2 hours cucumber skin will discolor, but there will be no effect on flavor.)

Makes about 4 cups.

Gourmet December 1994

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