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3 gross | cucumbers peeled |
| salt |
2/3 Tasse | white vinegar |
1/2 Tasse | water |
1/2 Tasse | sugar |
1/2 Teelöffel | salt |
1/4 Teelöffel | white pepper |
2 Esslöffel | Fresh dill leaf, chopped or |
1 Esslöffel | dill dried |
| Red/yellow cherry tomatoes |
Slice cucumbers very thin. Arrange them in layers in a non-aluminum bowl, sprinkling each layer with salt. Put a plate on top of the cucumbers and a heavy weight over the dish. Let them remain at room temperature for several hours or overnight in the refrigerator.
Drain cucumbers thoroughly. Pat dry on paper towels. Return to a bowl.
In a small skillet, heat to a boil the vinegar, water, sugar, salt and pepper. Reduce the heat and simmer 3 minutes, stirring, until sugar is dissolved. Pour the hot mixture over the cucumbers. Sprinkle with chopped dill. Chill for 3 to 4 hours. Drain cucumbers and serve in a glass bowl, surrounded by cherry tomatoes.
Harned.
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