Whether you call them quick pickles or cucumber salad, dill cucumbers taste fresh and crisp, and take no time at all to prepare.
Ingredients
2 medium cucumbers, sliced 1/8 inch thick
1 tablespoon kosher salt
1/2 cup white vinegar
1/4 cup snipped fresh dill
3 tablespoons sugar
1/2 teaspoon coarsely ground pepper
Instructions
1Draw out the natural water
2Place the cucumber slices in a colander set over a plate, sprinkle them with salt and toss to distribute the salt. Let the salted cucumbers stand for 15 minutes, stirring once. Rinse the cucumbers and drain them well. Editor's Tip: Salted cucumbers release a lot of liquid in just 15 minutes, but a longer salting time might draw even more water out of particularly juicy cucumbers. To slice and salt the cucumbers ahead of time, set the colander in a bowl, cover it loosely with a tea towel and put it in the refrigerator for two hours to overnight. The cucumbers absorb even more dressing when you pat them dry after draining them.
3Mix in the dressing
4In a large bowl, combine the vinegar, fresh dill, sugar and coarsely ground pepper, stirring until the sugar dissolves. Add the cucumbers and toss to coat them in the dressing. Cover and refrigerate the cucumbers for at least 15 minutes before serving them. Editor's Tip: Use a slotted spoon or small tongs to serve dill cucumbers. These tools let you drain away extra vinegar while capturing most of the dill.
