Viennese Cucumber Salad

Cecilia’s namesake, my Austrian-raised Omi, made a cucumber salad that I have always tried to recreate.  Then I found this recipe.  Smitten Kitchen is an amazing food blog that has now completely won me over.

2 large cucumbers (about 2 pounds)
1 tablespoon salt
1/3 cup white-wine vinegar
1/4 cup water
2 teaspoons sugar
1 garlic clove, forced through a garlic press
1 teaspoon dill seed

Score cucumbers lengthwise with a fork or zester tool and slice very thin, preferably with slicing disk of a food processor or mandolin. In a large bowl toss cucumbers with salt and let stand 1 hour.

In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let dressing cool. In a colander drain cucumbers and rinse under cold water.

Drain cucumbers well, squeezing out excess liquid. In a bowl combine cucumbers with dressing and marinate, covered and chilled, at least 1 hour and up to 6 hours. (After about two hours cucumber skin will discolor, but there will be no effect on flavor.)

http://www.smittenkitchen.com

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