Dilled cucumbers

Preparation info

  • Difficulty

    Easy

Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Ingredients

  • 1 English cucumber (about 15 ounces/430 g)
  • 1 teaspoon salt
  • 2 teaspoons chopped fresh dill
  • 1 tablespoon white wine vinegar
  • Two pinches of sugar

Method

Morning

Very thinly slice the cucumber into rounds (a mandoline is best for this). Put them in a bowl and sprinkle with the salt and dill, then toss to distribute the salt and dill evenly. Press a piece of plastic wrap directly over the cucumbers and flatten them in the bowl (or stack another bowl on top of the first to press the cucumbers down). Put weights (cans of tomatoes, for example) on the cucumbers and refrigerate until evening.

Evening

Remove the weights and plastic and drain the cucumbers well, squeezing them to remove excess liquid. Sprinkle with the vinegar and sugar, toss well, and refrigerate until ready to serve.