Ingredients
6 Lebanese or Japanese cucumbers, sliced 1/8 inch thick (or substitute 2 English cucumbers), unpeeled
1 tablespoon coarse sea salt
1/2 cup white-wine vinegar
2 teaspoons sugar
1/2 teaspoon white peppercorns, crushed
1/4 cup water
3 tablespoons chopped fresh dill
Preparation
Toss cucumbers and salt in a medium bowl. Mix vinegar, sugar, peppercorns, and water in a bowl. Add to cucumbers. Cover, and refrigerate for 1 hour. Stir in dill just before serving.
