Recipe

A A A

• 6 -8 cucumbers, peeled
• 1 tsp salt
• 1 cup white vinegar
• 3/4 cup sugar (i've used splenda)
• 2 tsp rice wine
• 1/4 cup diced fresh dill (optional)

• 1 Halve cucumbers lengthwise and scrape out seeds.
• 2 Slice cucumbers 1/8-inch thick.
• 3 Transfer to colander set over a bowl.
• 4 Sprinkle cucumbers with salt and refrigerate.
• 5 Combine vinegar, sugar and rice wine vinegar in small saucepan.
• 6 Bring to a boil, shaking pan gently to dissolve sugar; remove from heat.
• 7 Cool to room temperature.
• 8 Transfer to serving bowl and chill thoroughly.
• 9 Add cucumbers and dill (if desired) and toss lightly.
• 10 Cover and refrigerate at least 8 hours or overnight.