Viennese Cucumber Salad

• servings: 4 cups
• total time: 1 hour 15 minutes

Ingredients

2 large seedless cucumbers (about 2 pounds)

1 tablespoon kosher salt (I used Diamond brand; use half of any other)

1/3 cup white wine vinegar

1/4 cup water

1 to 2 teaspoons sugar

1 garlic clove, minced

1 teaspoon dill seed

Directions

Score cucumbers lengthwise with a fork or zester tool and slice thin, preferably with a mandolin. In a large bowl toss cucumbers with salt and let stand 1 hour.

In a small saucepan heat vinegar and water with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let mixture cool.

In a colander drain cucumbers and rinse under cold water, then drain well, squeezing out excess liquid. In a bowl or large jar, combine cucumbers with vinegar mixture and marinate, covered and chilled, at least 1 hour and up to 6 hours.