Scandinavian Cucumber Salad
(from James Beard’s book Beard on Food)


      1/2 cup cider or white wine vinegar (I prefer cider)

      2 tablespoons water

      1/2 teaspoon salt

      3 tablespoons sugar

      1/4 teaspoon freshly ground black pepper

      3 - 4 tablespoons finely chopped fresh dill (or half dill and half parsley)

This dressing is enough for two medium-sized cucumbers or one long English cucumber sliced very thinly.

Pour dressing over the sliced cucumbers, cover with plastic wrap, and let stand for at least three hours before serving, undrained, in the marinating dressing, true Scandinavian style.