SWEET-AND-SOUR CUCUMBERS WITH FRESH DILL

 

2 English hothouse or Asian cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
Sugar substitute equivalent to 3 tablespoons sugar
1/4 teaspoon freshly ground black pepper

Place cucumber slices in colander over bowel. Sprinkle with salt; toss to coat. Place a one-gallon-sized zipper-lock freezer bag filled with water, sealed tight, on top of the cucumbers. This helps to extract the liquid, which maximizes the crunch and makes a less diluted dressing. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
 

Meanwhile, for dressing, stir vinegar, dill, sugar substitute, and pepper until sugar substitute is dissolved.
 

Pour dressing over cucumber mixture; toss to coat. Serve chilled.

Makes 6 to 8 servings.
 
Modified from Bon Appétit July 2004 recipe, Epicurious.com
Epicurious.com © CondéNet, Inc. All rights reserved