PICKLED CUCUMBER SALAD

            3 medium cucumbers            1 tbsp sugar
            1 tbsp salt                   1 tsp salt
            ¾ cup vinegar                 ¼ tsp white pepper
            2 tsp chopped dill            

Score the cucumbers lengthwise with a fork, cut in very thin rounds, and layer on a glass or ceramic plate, sprinkling each layer with salt. Place several more plates on top to press out excess water; rest at room temperature for two or three hours.

Drain, pat dry on paper towels, and put in a serving dish.

In a small bowl, beat the vinegar, dill, sugar, salt, and pepper. Chill for two to three hours, drain most of the liquid, and serve.

Adapted from “Foods of the World: The Cooking of Scandinavia” (1968). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!