INGREDIENTS
•
2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
•
1 tablespoon coarse kosher salt
•
1/2 cup distilled white vinegar
•
1/4 cup finely chopped fresh dill
•
3 tablespoons sugar
•
1/2 teaspoon freshly ground black pepper
Go To Recipe