Pickled Cucumber Salad
|White pepper||To Taste|
|White vinegar||4 Fluid Ounce (125 Milliliter)|
|Lemon juice||1 Tablespoon|
|Dill||3 Tablespoon, freshly chopped|
Score down the skin of the cucumbers with a fork to make ridges.
Cut the cucumbers into very thin slices.
Put the slices in a shallow dish and sprinkle generously with salt.
Cover and leave for 1 hour.
Meanwhile, mix together the sugar, vinegar, lemon juice and salt and pepper to taste.
Stir well to dissolve the sugar.
Drain the cucumber slices and pat dry with kitchen paper towels.
Arrange the slices in a serving dish and pour over the vinegar dressing.
Sprinkle with the dill and chill for at least 3 hours before serving.