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Ingredients
2 English hothouse cucumbers (1 1/2 pounds total),
unpeeled, very thinly sliced
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper
Instructions
Place cucumber slices in colander. Sprinkle with
salt; toss to coat. Let stand 15 minutes, stirring
occasionally.
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Meanwhile, for dressing, stir vinegar, dill, sugar,
and pepper in large bowl until sugar is dissolved.
Drain cucumbers well; pat dry. Add cucumbers to dressing
and stir to blend. Refrigerate at least 15 minutes and
up to 2 hours; serve cold.
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