Dilled Cucumber Salad
From Soap Opera Cafe, by Robin Mattson
2 teaspoons salt
½ medium white onion, thinly sliced
½ cup white wine vinegar
1½ Tablespoons sugar
1½ Tablespoons chopped fresh dill
Peel the cucumbers and cut them lengthwise in half. Using a soup spoon, scoop out the seeds. Set the pieces down flat and thinly slice into half-moons. Place the cucumbers in a strainer. Sprinkle with the salt, toss, and let stand to drain at least 1 and preferably up to 2½ hours.
Rinse the cucumbers under cold running water and squeeze with your hands to remove as much liquid as possible. Place in a serving bowl.
Add the onion, vinegar, and sugar to the cucumbers. Toss to mix. Sprinkle the dill over the salad. Cover and refrigerate until serving time.
Makes 6 servings.