Danish Cucumber Salad

Recipe Ingredients

3 tablespoons	45ml	Cucumbers - peeled (large)
		Salt
2/3 cup	157ml	White vinegar
1/2 cup	118ml	Water
1/2 cup	99g / 3.5oz	Sugar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	White pepper
2 tablespoons	30ml	Fresh dill leaf - chopped
1 tablespoon	15ml	Dried dill
		Garnish
		Red/yellow cherry tomatoes

Recipe Instructions

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.

From 1991 "Shepherd's Garden Seeds Catalog," pg. 23.

Source:
Andrea Schuetz' Mom

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