Sweet and Sour Cucumber Salad with Fresh Dill

Directions

Cut ends of cucumbers, but do not peel. Slice into thin slices. Put cucumbers in a colander placed in the sink and sprinkle with 1 T coarsely ground kosher salt. Mix it around a bit with your fingers so all the cucumbers have some salt on them. Let cucumbers sit and release water for 15 minutes. While cucumbers drain, wash dill, spin dry or dry with paper towels, then finely chop. Combine white wine vinegar, sweetener of your choice, and fresh ground black pepper, then stir in the chopped dill. After 15 minutes, pat cucumbers dry with paper towel. Put cucumbers into a plastic bowl with a tight-fitting lid Pour dressing over cucumbers and stir to combine. Refrigerate cucumbers with dressing for an hour or longer, turning the bowl over a few times if you’re around. Serve cold. This will keep in the fridge for a day or so, although I liked it best after just an hour in the fridge.