Categories: Salads, Vegetables, Ethnic 
      Yield: 6 servings 
  
---------------------------------VEGETABLE--------------------------------- 
      4 lg Unwaxed cucumbers 
      1 tb Salt 
 
----------------------------------DRESSING---------------------------------- 
    2/3 c  Sour cream or yogurt 
      2 tb Veg. oil 
      2 tb White vinegar 
      3 tb Minced fresh dill  OR 
           2-3 ts dried 
    1/2 ts Sugar 
        ds Salt & black pepper to taste 
  
  Rinse the cucumbers, but do not peel them; cut off the ends.  Using the 
  tines of a fork, score the peel lengthwise.  Slice into rounds, as thin as 
  you can.  Sprinkle with the tablespoon of salt and toss in a colander. Let 
  the cucumbers stand and drain at room temperature for one hour.  Rise well 
  to remove the salt.  Squeeze the cucumber slices dry in a clean tea towel. 
  (They will be almost transparent) 
   
  Combine the remaining ingredients and fold into the cucumbers.  Chill well 
  before serving.  Garnish with a sprig of dill. 
   
  From:  Sundays at Moosewood Restaurant Typed by Dale/Gail Shipp