Recipe - Bench-Warmer Beer Dip

6 md Cucumbers; peeled
2 tablespoon (to 1/4) cup salt
One half cup Sugar
One fourth cup Plus 2 tablespoon red wine vinegar
1 tablespoon Dijon mustard
One fourth cup Plus 2 tablespoon vegetable oil
1 lg Red onion; minced
2 tablespoon Fresh dill
2 teaspoon Sweet paprika

Here is a recipe from the Houston Chronicle

Cut cucumbers in half lengthwise and scoop out seeds. Cut crosswise into
One fourth inchwide half rounds. Put cucumbers in a colander and sprinkle with
salt. Toss with your hands to mix well. Let stand 2 hours. Rinse cucumbers,
if desired. Gently squeeze water out of cucumbers and drain on paper
towels. When well drained, return to colander.

In a large bowl, whisk sugar, vinegar, mustard and oil. Add cucumbers and
mix with hands. Mix in onion. Cover and refrigerate 2 hours. Add dill and
paprika. Mix well. Serves 6. Can be stored in refrigerator up to 1 week.
Posted to TNT Prodigy's Recipe Exchange Newsletter by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 14, 1997