This is a yummy easy sort of pickled sweet & sour cucumber dish...quick to make.
Though the recipe calls for English hothouse cucumbers, you can really use any kind. I used a mandolin to slice them really thin. I eased up on the salt a little, and on the dill, because I don't love-love it.
Recipe For Sweet and Sour Cucumbers With Fresh Dill
Ingredients
2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper
Directions
Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend.
Refrigerate at least 15 minutes and up to 2 hours; serve cold.
