Sweet and Sour Cucumber Salad with Fresh Dill

Ingredients

• 2 European cucumbers or 4 garden cucumbers, thinly sliced
• 1 T coarse grind kosher salt
• 1/2 cup white wine vinegar
• 3 T sweetener of your choice
• 1/2 tsp. fresh ground black pepper
• 1/4 cup chopped fresh dill

Directions

1. Trim the ends from the cucumbers, but leave the peels on. Cut them into thin rounds; a 3mm mandoline blade makes quick, even work of it, or you can slice them carefully by hand.
2. Set a colander in the sink, add the cucumbers, and scatter 1 T coarsely ground kosher salt over the top. Toss everything gently with your fingers so the salt reaches the slices, then leave the cucumbers to drain for 15 minutes.
3. While the cucumbers are giving off liquid, rinse the dill, dry it in a salad spinner or with paper towels, and chop it finely.
4. In a bowl, mix together the white wine vinegar, sweetener of your choice, and fresh ground black pepper. Stir in the chopped dill.
5. After 15 minutes, use paper towels to blot the cucumbers dry. The liquid they released should have carried away most of the salt.
6. Transfer the cucumbers to a plastic bowl with a snug lid, or use a Ziploc bag. Add the dressing and stir until the cucumbers are coated.
7. Chill the cucumbers in the dressing for 1 hour or longer. If you’re nearby, turn the bowl over a few times while it rests.
8. Serve cold. The salad will hold in the fridge for about 1 day or so, though the texture is best after about 1 hour of chilling.