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CUCUMBER DILL SALAD 4 medium cucumbers Fresh dill leaf Nakano original rice wine vinegar (sweetened) 1. Peel cucumbers. Cut down the middle and using a teaspoon, scrape out the seeds. 2. Slice cucumbers either long way or into small crescents. 3. Add about ¼ cup vinegar and fold over cucumbers. 4. Sprinkle with fresh dill. Lightly salt and pepper. 5. Cover and chill for at least 20 minutes before serving. 6. If tightly covered, it will keep in the refrigerator for almost a week. |