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Slice the cucumber thin.
Chop the dill.
Place the dill in a bowl.
Add the vinegar...
..sugar and salt..
..and white pepper. Mix and pour this over the cucumber slices.
The seasoning can be varied; for a more Asian touch, add chili and perhaps ginger. I've also seen a nice version with elderberry punch and apple cider vinegar.
Cover the cucumber with plastic wrap.
Add some kind of weight; I used a large pot that I filled with water. Press it at least 1 hour.
Keep in a jar in the fridge until you have something to serve it to, such as:
Meatballs, meatloaf or on a sandwich with liver pate.
It's also very nice with pickled red onions to burgers or pickled carrots to chicken or fish. Try it!