Danish Cucumber Salad

(Recipes from a Kitchen Garden)     

 

3 large cucumbers, peeled	½ tsp. salt
Salt	¼ tsp. white pepper
2/3 c. white wine vinegar	2 T. chopped fresh dill
½ c. water	Garnish: red or yellow cherry tomatoes
½ c. sugar

 

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 the bowl. 

 

In a small skillet, heat to a boil the vinegar, water, sugar, salt and white pepper, stirring until the sugar is dissolved.  Let the mixture cool to lukewarm, then pour over the cucumbers.  Sprinkle with the chopped dill.  Chill for 3-4 hours.  Drain cucumbers and serve in a pretty glass bowl surrounded by cherry tomatoes.