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Viennese Cucumber Salad
Nb persons: 0
Yield: about 4 cups
Preparation time:
Total time:
Source:
| Adapted from Gourmet, December 2004 | |
| 2 large | seedless cucumbers, (about 2 pounds) |
| 1 tablespoon | salt |
| 1/3 cup | white-wine vinegar |
| 1/4 cup | water |
| 2 teaspoons | sugar |
| 1 | garlic clove, forced through a garlic press |
| 1 teaspoon | dill seed |
Score cucumbers lengthwise with a fork (I used a zester tool) 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 two hours cucumber skin will discolor, but there will be no effect on flavor.)
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