A super simple side dish for the senses. This is a great recipe to keep in mind for the summer months when cucumbers are plentiful!
Using a mandoline slicer will make for consistent cucumber slices. After the cucumbers are sliced, they need to sit with salt on them to draw out the liquid.
Dry the cucumbers with a paper towel after they are done soaking in the salt. Then just add teh cucumbers to the dressing and refrigerate for 30 minutes!
- 2-3 large cucumbers, unpeeled & thinly sliced (I sliced with a mandolin slicer)
- 1 tbsp Kosher salt
- ½ cup white vinegar
- ½-1 tbsp dried dill weed (more or less depending on taste preference)
- 3 tbsp sugar (or corresponding measurement for sugar substitute)
- ½ tsp ground peppercorn
- Place sliced cucumbers in a colander, sprinkle with salt, toss and let set for 15-20 minutes. The salt will help draw the excess water out of the cucumbers.
- In a large bowl whisk together the vinegar, dill, sugar & pepper.
- Shake cucumbers free of as much water as possible, pat dry with paper towels and toss with dressing.
- Refrigerate for at least 30 minutes.
- Serve & Enjoy! Best served cold!
This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello