- 4 cucumbers
- 1 large bunch of dill
- 4 tablespoons sherry vinegar
- 1 tablespoon sugar
- 2 teaspoons coarse sea salt
- 1 teaspoon coarsely ground black pepper
Peel the cucumbers, halve lengthwise and scrape out the seeds. Cut into ¼-inch slanted slices.
Chop the dill, including the stems, until medium fine.
Mix all the ingredients together, then let rest for a minimum of 2 hours before serving.