The trick here is to use European cucumbers instead of the domestic cucumbers you get at the grocery store. European cukes (sometimes called English cukes) are milder in flavor and don't have those big, pesky seeds that I hate so much. They're basically seedless. For the dill, you can use fresh or dried dill. Since I'm lazy, I usually go with the dried. Just remember that dried herbs are stronger, so don't overdo it. You probably could leave the sugar out, but in my opinion, it smooths out the flavor very nicely... a trick Germans use in a lot of vinaigrette-type dressings.
Cucumber salad goes extremely well with German pot roast or beef stew. You can also serve it as a fresh, crunchy side dish with grilled steak, chicken, or even your Thanksgiving turkey.
This recipe is for 4-6 people.
2 European cucumbers
1 small sweet onion
5 tbsp. vegetable oil
3 tbsp. white wine vinegar
1/2 tsp. salt
1/4 - 1/2 tsp. pepper
1/2 tsp. sugar
1 tsp. dill (fresh) or 1/2 tsp. (dried)
HOW TO MAKE IT:
Peel the cucumbers and slice them very thin. Let them sit in the bowl for 10 minutes and pour off some of the accumulated clear juice (or use it to flavor your drinking water - it's delicious). My mother used to actually squeeze the juice out of the slices before putting them into a bowl for further preparation... that way, the dressing doesn't get so watered down.
Dice the onion and add to the cucumbers. If you have fresh dill, chop it very finely. Mix oil, vinegar, pepper, salt, sugar, and dill in a small bowl and pour over the cucumber salad. Toss and let it sit for at least half an hour before serving.