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Pickled Cucumber Salad
(Agurkesalat)
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| What You Need: |
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¾ cup white vinegar
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon white pepper
2 tablespoons chopped fresh dill
2 large (8-inch) or 3 medium (6-inch) cucumbers
1 tablespoon salt
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| How To Cook: |
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1. Scrub the wax coating (if any) off the cucumbers and dry them. Score the cucumbers lengthwise with a fork and cut them in the thinnest possible slices; ideally, the slices should be almost translucent.
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2. Arrange them in a thin layer in a shallow china or glass dish and sprinkle with salt. Place 2 or 3 plates on top of the cucumbers (to press out excess water and bitterness) and let them rest at room temperature for a couple of hours.
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3. Remove the plates, drain the cucumbers of all their liquid, and spread them out on paper towels. Gently pat the cucumbers dry with paper towels and return them to their dish. In a small bowl, beat together the vinegar, sugar, salt and pepper.
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4. Pour over the cucumbers and strew them with the chopped dill. Chill for 2 or 3 hours and just before serving, drain away nearly all of the liquid.
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5. Serve as a salad, as a garnish on different "smorrebrod", or with meat and poultry.
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