cucumber-dill salad recipe

 

24 hrs later... & yes... they are even tastier.

INGREDIENTS:

2 large firm cucumbers, partially peeled (I used pickling cucumbers as seen below)

2 teaspoons salt

6 tablespoons sugar

1 teaspoon dried parsley

2/3 cup white vinegar

dill seed to taste  )    I use both

dill weed to taste  )

white onion, sliced (optional)

DIRECTIONS:

Score skin of cucumbers and slice very thin.  In a bowl, combine with the rest of the ingredients. Press mixture into bowl.  Cover and refrigerate. Keeps well.

cucumber-dill salad prep

I don't know what it is but I have been on a cucumber kick. Surely "I'm on a kick" sounds familiar because that kick used to be all about risotto.  I'll come around again. Just wait. 

This dish reminds me of Swedish Smorgasbords with my family around Christmas time!  Because this dish is sitting in the fridge, soaking in the white wine vinegar, sugar, salt, dill seed, dill weed and parsley... I figured it was a perfect time to have a Valentine's Day dinner with friends. I don't know how one serving of Cucumber-Dill Salad turned into making Swedish meatballs, scalloped potatoes, and a Swedish torta BUT... it did :) So I'll be a busy bee in the kitchen tomorrow.

First, you score the cucumbers... I used pickling cucumbers but you can use good ole cucumbers too.

Chop 'em all up, but don't get lazy like me and make them this thick...

That's more like it...

Mix the sugar, salt, dill weed, dill seed and parsley in a small bowl. Once this is mixed you'll add the white wine vinegar. Then boom, add all of this to the bowl of cucumbers and mix it ALL up. 

Plop it in the fridge and wait over night (or eat some right away) and that. is. it.

I'll let you know how they taste tomorrow. But 20 seconds in: tasty...