Cucumber and Dill Salad

Ingredients

• 1 to 3 cucumbers, depending on size
• 1 tablespoon sugar
• Salt to taste, if desired
• ¼ cup white vinegar
• 2 tablespoons chopped fresh dill
• Freshly ground pepper, preferably white pepper, to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    38 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 1 gram protein; 4 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel the cucumbers and split them in half. Scoop out the seeds with a melon ball cutter. If using seedless cucumbers, it is not necessary to cut in half or to remove the seeds.
2. Slice the cucumbers crosswise. There should be about 4 cups. Put the slices in a mixing bowl. Add the remaining ingredients and toss to blend. Add more seasonings such as vinegar, sugar and so on to taste, if desired. Serve at room temperature.

15 minutes