Source of Recipe
List of Ingredients
3 large cucumbers, thinly sliced
2 teaspoons salt
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil (I used olive oil)
1 tablespoon sugar
2 tablespoons chopped fresh dill
1/2 cup thinly sliced red onion
1. Toss cucumber with salt in large bowl. Cover with plate that rests
directly on cucumbers; weight down with 1-pound can. Let stand 1 to 2
hours. Drain in colander; rinse well.
2. Combine lemon juice, oil, sugar, and dill in serving bowl. Mix in
onion and cucumber. Refrigerate overnight. Serve cold or at room
temperature. Makes 10 servings.