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Dilled Cucumber Salad

From Soap Opera Cafe, by Robin Mattson


  • 6 medium cucumbers
  • 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.