Title: Viennese Cucumber Salad
Categories: December 19
Yield: 1 servings

2 lg Seedless cucumbers; (about 2
-pounds)
1 tb Salt
1/3 c White-wine vinegar
1/4 c Water
2 ts Sugar
1 Garlic clove; forced through
-a
; garlic press
1 ts Dill seed

Score cucumbers lengthwise with a fork and slice thin, preferably with
slicing disk of a food processor. In a large bowl toss cucumbers with salt
and let stand 1 hour.

In a small saucepan bring vinegar and water to a boil with sugar, garlic,
and dill seed, stirring until sugar is dissolved, and let dressing cool.

In a colander drain cucumbers and rinse under cold water. Drain cucumbers
well, squeezing out excess liquid. In a bowl combine cucumbers with
dressing and marinate, covered and chilled, at least 1 hour and up to 6
hours. (After about 2 hours cucumber skin will discolor, but there will be
no effect on flavor.)

Makes about 4 cups.

Gourmet December 1994

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