Sweet and Sour Cucumber Salad

The days are finally getting warmer and it's time to begin thinking about spring and summer foods again. This very easily prepared salad is a staple on my table. It goes well with chicken, fish, all kinds of main dish salads and deli meats. Dill, scattered throughout the salad, looks lovely against the pale green cucumbers. This version comes from Anna Pump's recipe found in Summer on A Plate.

2 seedless cucumbers, unpeeled, very thinly sliced

1 tbl. kosher salt

1/2 cup distilled white vinegar

1/4 cup finely chopped fresh dill

1/4 cup sugar

1/2 tsp. freshly ground black pepper

Place the sliced cucumbers in a colander, sprinkle with salt, toss to coat, and set aside for 15 minutes. give them an occasional stir to distribute the salt.

Combine the vinegar, dill, sugar and pepper in a large bowl. Stir until the sugar has completely dissolved.

Drain the cucumbers and pat well to dry. Add to the dressing and stir to blend well. Refrigerate at least 15 minutes or up to 2 hours. Serve cold.

Serves 6-8 as a side dish

Note: I use less salt and slightly less sugar when making the salad