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
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