Viennese Cucumber Salad

All I really need are three simple words: cucumbers + salt + vinegar. Yup, that equals summer salad heaven. I found this twist on the salty, crunchy salad I love so much...it's just a tad sweeter due to the sugar, and the dill adds a nice depth of flavor. I'll be making this again, for sure.


Ingredients
2 lbs. baby cucumbers
1 tbsp. salt
1/3 cup white wine vinegar
1/4 cup water
2 tsp. granulated sugar
1 garlic clove, finely minced
2 tbsp. fresh dill, lightly chopped


Directions
1. Score cucumber skins with a zester (or a fork if you don't have this particular kitchen gadget).
*Note: you can also skip this step, but it makes the salad look a whole lot prettier.

2. Thinly slice the cucumbers. You can use a mandolin or slicing blade on a food processor. But I find it somewhat soothing to slice and dice vegetables (yes, I'm a bit obsessive and crazy, I know) so I did this one by hand with a sharp knife.
*Note: the original recipe calls for them to be very, very thinly sliced, but I kept them just a tad thicker (okay, so just one "very") so they don't get too flimsy under the drying pressure of salt.
3. Place cucumber slices in a medium mixing bowl and toss with 1 tbsp. salt. Let stand for one hour so the water drains out of the cucumbers.

4. Meanwhile, in a small saucepan, combine the vinegar, water, sugar, garlic and fresh dill and heat to combine, stirring until the sugar dissolves.

5. Remove from heat and set aside to cool.
6. Drain cucumbers in a colander and press down with a paper towel to ensure as much extra water drains out as possible. Return to the mixing bowl.
7. When the vinegar marinade is cooled completely, pour over cucumbers. Let them marinate in the refrigerator for at least 1 hour but up to 6 hours.
*Note: after 2 hours, you'll notice the cucumbers discoloring to yellow a bit, but the flavor won't be impacted.