| Swedish Cucumbers
4 large cucumbers, sliced thin (leave peel on if using English cucumbers or tender pickling cucumbers)
4 teaspoons of salt
1 1/2 teaspoons of sugar
1/4 cup of white vinegar
1/4 cup of water
1/2 teaspoon of white pepper
1 teaspoon of dill weed
1/2 cup of sour cream or plain yogurt |
|
Arrange the thin cucumber slices in layers in a bowl, salting each layer. Cover and leave in the refrigerator for several hours or overnight. (Cucumbers will wilt more quickly if a weight is placed on top of the cucumbers). Drain off the water that forms and rinse the cucumbers well in fresh water. Add the sugar to the vinegar and water. Pepper the cucumber and pour the diluted vinegar over them. Add the dill, stir, and let cucumbers stand in the refrigerator at least an hour to marinate before serving. Add sour cream before serving. |
