viennese cucumber salad
Viennese Cucumber Salad
Adapted from Gourmet, December 2004
Makes about 4 cups
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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