Recipe - Danish Cucumber Salad

3 lg Cucumbers, peeled
Salt
2/3 cup White vinegar
One half cup ;Water
One half cup Sugar
One half teaspoon Salt
One fourth teaspoon White pepper
2 tablespoon Fresh dill leaf, chopped
or
1 tablespoon Dried dill

GARNISH
Red/yellow cherry tomatoes

Slice cucumbers very thin. Arrange them in layers in a nonaluminum bowl,
sprinkling each layer with salt. Put a plate on top of the cucumbers and a
heavy weight over the dish. Let them remain at room temperature for several
hours or overnight in the refrigerator.

Drain cucumbers thoroughly. Pat dry on paper towels. Return to a bowl.

In a small skillet, heat to a boil the vinegar, water, sugar, salt and
pepper. Reduce the heat and simmer 3 minutes, stirring, until sugar is
dissolved. Pour the hot mixture over the cucumbers. Sprinkle with chopped
dill. Chill for 3 to 4 hours. Drain cucumbers and serve in a glass bowl,
surrounded by cherry tomatoes.

Yield: 6 to 8 servings.

From 1991 "Shepherd's Garden Seeds Catalog," pg. 23. Posted by Cathy
Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini