Sophie Mueller'S Cucumber Salad - cooking recipe

Ingredients

2 large cucumbers
1 1/2 tsp. salt
4 Tbsp. apple cider vinegar
1 1/2 Tbsp. Crisco oil
1/2 tsp. dry dill weed
dash of black pepper
1 small onion, sliced very thin

Preparation

Peel cucumbers.
Slice very thin with a food slicer.
Place sliced cucumbers in layers in a bowl, salting each layer.
Let stand 5 minutes.
With clean hands, firmly squeeze out all the salted juice, squeeze 3 to 4 times.
Place in fresh bowl.
Add onion, cider vinegar, oil, dill weed and pepper.
Refrigerate covered 30 minutes.
Serves 4.