This was the one week that summer decided to actually behave like summer, so it was hot and muggy outside and inside, which motivated me to cut up the big bag of cucumbers our friends gave us when they arrived. I had Tom cut some dill when he picked up our vegetables from the farm, which is the essential ingredient in this cold, sweet and sour cucumber salad. I ate this kind of salad at a friend's house seven or eight years ago and instantly fell in love. Since then, I have been given a few recipes from various friends, and I have sort of combined them all to make what, for me, tastes just as it should: crisp, tangy, cool, and infused with dill. It doesn't hurt that our dill came straight from the farm, so it was super flavorful and fresh.
This is a picture of leftover salad because I completely forgot to take a picture pre-dinner. If it looks a little bit two day-old, that's because it is.
Cucumber Dill Salad
Ingredients:
4 or 5 cucumbers
1/2 cup of distilled white vinegar
1/4 cup chopped fresh dill
3 T sugar
1/2 fresh ground pepper
1 T kosher salt
2 sprigs of dill (optional)
Peel cucumbers and slice thinly. I sometimes slice them in complete circles, but this time I scooped the seeds out and sliced little crescents. Sprinkle the kosher salt on the cucumbers, and toss to coat. Put cucumbers in a colander (over a bowl or in the sink) and let stand for an hour stirring occasionally.
While you are waiting, in a serving bowl stir the vinegar, dill, sugar, and pepper until sugar is completely dissolved. After the hour of draining, press cucumbers firmly into the colander one last time with a thin, cloth towel and then pat dry. Place cucumbers into the serving bowl, with the dressing, and toss to coat. Refrigerate until cold. Place two sprigs of dill on top of salad for an optional garnish.
*Note: feel free to add more or less dressing depending on taste.
Hey, Henningsons - Thanks for filling our home with cheer, laughter, and plastic horses. We already miss you, and the herd.
xo e