Dilled Cucumbers

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

4 large cucumbers (2½ lb.)
2 tablespoons salt
1 cup white vinegar
¼ cup sugar
½ teaspoon white pepper
2 tablespoons snipped fresh dill

Directions: Day before serving: Scrub cucumbers with vegetable brush. Wipe dry with paper towels. (Do not pare). Cut cucumbers into very thin slices. In medium bowl, lightly toss cucumbers with salt. Cover with plate, and weigh down with heavy can. Let stand at room temperature, 2 hours. Drain cucumbers well. Pat dry with paper towels. Place in medium bowl. In small bowl, combine vinegar, sugar, and pepper; mix well. Pour over cucumber slices. Refrigerate, covered, overnight, until well chilled. To serve: Drain cucumber slices well. Turn into serving dish. Sprinkle with dill. Makes 8 to 10 servings.