Viennese Cucumber Salad Recipe

Viennese Cucumber Salad Recipe

  • 2 large seedless cucumbers (about 2 pounds)
  • 1 tablespoon salt
  • 1/3 cup white-wine vinegar
  • 1/4 cup water
  • 2 teaspoons sugar
  • 1 garlic clove, forced through a garlic press
  • 1 teaspoon dill seed
  1. 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.
  2. 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.
  3. 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.)
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