Viennese Cucumber Salad

• 2 large seedless cucumbers (about 2 pounds)
• 1 tablespoon salt
• 1/3 cup white-wine vinegar
• 1/4 cup water
• 2 teaspoons sugar
• 1 garlic clove, forced through a garlic press
• 1 teaspoon dill seed

1. Score cucumbers lengthwise with a fork and slice thin, preferably with slicing disk of a food processor.
2. In a large bowl toss cucumbers with salt and let stand 1 hour.
3. In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let dressing cool.
4. In a colander drain cucumbers and rinse under cold water.
5. Drain cucumbers well, squeezing out excess liquid.
6. In a bowl combine cucumbers with dressing and marinate, covered and chilled, at least 1 hour and up to 6 hours.
7. (After about 2 hours cucumber skin will discolor, but there will be no effect on flavor.)

cucumbers, salt, whitewine vinegar, water, sugar, garlic, dill

Taken from www.epicurious.com/recipes/food/views/viennese-cucumber-salad-11024 (may not work)