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home > recipes > appetizers > dilled cucumbers
>From the Midwest: Alton, Illinois, USA A 'cool' side dish for anytime of the year.... even the Holidays in Winter! DILLED CUCUMBERS 4 lg cucmbers (2 1/2 lbs) 1/2 tsp white pepper 2 Tbs salt 2 Tbs snipped fresh dill 1 cup white vinegar 1/4 cup sugar The day before serving: scrub cucumbers with vegetable brush; wipe dry w/paper towels. (Do not pare) Cut cucumbers into very thin slices. In medium bowl, lightly toss cucumbers w/salt. Cover w/plate, and weight it down w/a heavy can. Let it stand at room temperature approx. 2 hours. Then drain cucumbers well and pat dry with paper towels then replace in clean medium bowl. Meanwhile, in a small bowl, combine vinegar, sugar, & pepper; mix well. Pour over cucumber slices. Refrigerate, covered, overnight, until well chilled. To serve: Drain cucumber slices well. Put into serving dish and sprinkle with dill. Makes 8 to 10 servings. NOW - the above is the way the recipe reads.... However, if you really like the taste of dill (as I do, especially in a Dill dip for Round Rye Bread), I have found that if you use Dill Weed in place of the fresh snipped Dill and MIX it with the vinegar, sugar & pepper, and THEN pour it over the cucumbers to sit overnight --- WOW! You can still use snipped fresh dill to decorate on top at Serving. Has anyone read Fannie Flagg's "Fried Green Tomatoes"? Does anyone have the recipe? I lost my book! Skeeter

Dilled Cucumbers


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keyword: dilled
keyword: cucumbers
recipes for appetizers
recipes by dlyonsden
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(posted November 13, 1998)

>From the Midwest: Alton, Illinois, USA
A 'cool' side dish for anytime of the year.... even the Holidays in Winter!

DILLED CUCUMBERS
4 lg cucmbers (2 1/2 lbs) 1/2 tsp white pepper
2 Tbs
salt 2 Tbs snipped fresh dill
1 cup white
vinegar 1/4 cup sugar

The day before serving: scrub cucumbers with vegetable
brush; wipe dry
w/paper towels. (Do not
pare) Cut cucumbers into very
thin slices.

In medium bowl, lightly toss cucumbers w/
salt. Cover w/plate, and weight it
down w/a
heavy can. Let it stand at room
temperature approx. 2 hours.

Then
drain cucumbers well and pat
dry with paper towels then replace in
clean medium bowl. Meanwhile, in a small bowl, combine vinegar, sugar, &
pepper; mix well. Pour over
cucumber slices. Refrigerate, covered,
overnight, until well chilled.

To serve:
Drain cucumber slices well. Put into serving dish and sprinkle
with
dill. Makes 8 to 10 servings.

NOW - the above is the way the recipe reads.... However, if you really like
the taste of
dill (as I do, especially in a Dill dip for Round Rye Bread), I
have found that if you use
Dill Weed in place of the fresh snipped Dill and
MIX it with the
vinegar, sugar & pepper, and THEN pour it over the
cucumbers to sit overnight --- WOW! You can still use snipped fresh
dill to
decorate on top at Serving.

Has anyone read Fannie Flagg's "Fried
Green Tomatoes"? Does anyone have the
recipe? I lost my book! Skeeter



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