Cucumber Salad

Two versions, sour cream (Swedish) and white vinegar (Danish). Both are wonderful side dishes to summer sandwiches. A single English slicing cucumber works for either recipe.

Swedish:

A couple cucumbers
1 cup sour cream
1/4 cup fresh lemon juice
2 teaspoons sugar
2 tablespoons chopped fresh dill
1 small finely chopped onion
Salt and pepper to taste

Thinly slice cucumber. (1mm or 2mm Cuisinart blade). In a large bowl, sprinkle the sliced cucumbers with 2 tablespoons of salt. Massage lightly, then weight down with a plate and leave for an hour or two.

Wring out the cucumbers and discard the juice. In another bowl, combine sour cream, lemon juice, sugar, onion, and dill. Season to taste with salt and pepper, remembering that the cucumbers will retain a bit of saltiness. Stir gently to coat the slices.

Refrigerate a bit (an hour should do it) to allow flavors to blend.

Danish:

1 1/2 pounds cucumbers, thinly sliced
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper

Place cucumber slices in colander or bowl. Sprinkle with salt; toss to coat evenly. Let stand for an hour, stirring occasionally.

In a large bowl, combine vinegar, dill, sugar, and pepper and stir until sugar is dissolved.

Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.