Cucumbers with Dill Recipe

Ingredients:

• 2 cucumbers
• 1/2 bunch dill
• 1/2 cup rice vinegar
• 1 teaspoon hot pepper sesame oil
• 3 tablespoons orange flower water
• Kosher salt to taste

Preparation:

Cucumbers with Dill

• Airtight container – either a zip-top plastic bag or some kind of vessel with an airtight lid

1. Wash each cucumber. I usually leave them unpeeled to give more fiber, but if you prefer you can go ahead and peel them. Sometimes I’ll peel one and leave the other one plain, just for presentation value.
2. Slice each cucumber Put them in your container.
3. Roughly chop the dill. Add it to the container.
4. Add the remaining ingredients to the container. Give it a good shake.
5. Set aside until ready to serve.

Usually I would make this dish with rice vinegar or, in a pinch, white vinegar. I like the mellow flavor of rice vinegar. Unfortunately for me, I had run out of both vinegars without realizing it. Not good! I substituted cider vinegar, which didn’t taste bad in the dish but gave it a noticeably more acidic taste. I’m going to advise using rice vinegar here, but cider vinegar wouldn’t be the end of the world. I tend to think that red wine vinegar or balsamic would be too strong and would color the dish in an unattractive way, but it’s up to you.

serves 4; approx. .05/serving