Cucumber and dill salad

photo taken by abbyladybug, on March 23, 2007, CC licensing


- 2 medium sized hothouse cucumbers

- 1/2 cup vinegar

- 1/2 cup water

- 1 tablespoon sugar

- 1/2 teaspoon salt

- Dash of fresh black pepper

- A few sprigs of fresh dill

- A pinch of sweet paprika (optional)


You want to peel the cucumbers so thin you can see through them. A food processor will do this well, or, if you will admit having one, a Vego-matic. Peel the onion into equally thin slices.

Put the cucumbers in a colandar and salt them, making sure every slice has some salt on it. Leave them to sweat out water for at least a half an hour. 

Mix the water, sugar, vinegar, salt, pepper, dill.

Take the cucumbers and squeeze out the remaining water. Put the cucumbers into the bowl with the dressing. Chances are, you won’t need more salt.

Now refrigerate the salad for a good hour, and serve in individual bowls. If you wish, dust a little paprika on each salad just before serving.

Serves: 4

Sephardic or Askhenazi