VIENNESE CUCUMBER SALAD

VIENNESE CUCUMBER SALAD (for four)

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2 large, seedless cucumbers (usually plastic wrapped, about 2 pounds)

1 tablespoon salt

1/3 cup white wine vinegar

¼ cup water

2 teaspoons sugar

1 garlic clove, minced or forced through a garlic press

1 teaspoon dill seeds


1. Score the cucumbers lengthwise with a fork and slice thin (1/16 inch), preferably with the slicing disk of a food processor. In a large bowl, toss the cucumbers with the salt and let them stand one hour.

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

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

from Gourmet Magazine, December, 1994

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