| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Danish | Salads, Vegetables | 6 | Servings |
INGREDIENTS
| 3 | lg | Cucumbers, peeled |
| Salt | ||
| 2/3 | c | White vinegar |
| 1/2 | c | ;Water |
| 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | White pepper |
| 2 | tb | Fresh dill leaf, chopped or- |
| 1 | tb | Dried dill |
| Red/yellow cherry tomatoes |
INSTRUCTIONS
GARNISH Slice cucumbers very thin. Arrange them in layers in a non-aluminum 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
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”