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Dilled Cucumber Salad




Source of Recipe


tgcmagazine.com






List of Ingredients



• 2 English (seedless) cucumbers
  
• 1 T kosher salt
  
• 7 1/2 tsp sugar
  
• 6 T rice wine vinegar
  
• 2 T finely chopped fresh dill
  
• freshly ground pepper, to taste
  






Instructions



1. Halve the cucumbers lengthwise and remove the seeds with a small spoon. Cut in thin slices and put in a colander. Toss with the salt, cover with wax paper or plastic wrap, and weight down with a heavy can. Let sit for 30 minutes or longer, then rinse off the salt and squeeze out as much liquid as you can without damaging the cucumbers.
   
2. Whisk together the remaining ingredients, making sure to dissolve the sugar, and mix with the cucumbers. Cover and chill. This is best made the day before, or least 4 hours in advance.
   






Final Comments


Yield: 8 servings