Title: Danish Cucumber Salad
Categories: Salads, Vegetables
Yield: 6 Servings

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

----------------------------------GARNISH----------------------------------
Red/yellow cherry tomatoes

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