Danish Cucumbers

From Mr. Hansen, owner of Scandia Restaurant of Los Angeles    (and Dinah)

3 large cucumbers, peeled and sliced thin
1/3 cup white vinegar
1 tablespoon salt
1 1/2 teaspoon sugar
1/4 teaspoon pepper


Let the cucumbers stand with salt at least 1 hour,
or over night, if possible. 
A plate should be placed on top of the cucumbers and weighted.
Drain and rinse well with cold water. 
While draining, mix the white vinegar with the sugar and pepper. 
Taste. 
Pour over the cucumbers and let them stand at least 2 hours.
	Serves 6 as a side dish.


	Cucumbers in Dilled Sour Cream

3 or 4 cucumbers, peeled and sliced
1 part vinegar to 1 part water, enough to cover cucumbers
1 tablespoon sugar
2 cups sour cream
Salt and pepper
2 tablespoons lemon juice
2 tablespoons tarragon vinegar
1/2 cup fresh dill, chopped
2 green onions, finely chopped

Marinate the cucumbers in the vinegar, water, salt and sugar for at
least 1 or 2 hours. Drain thoroughly. 
Mix remaining ingredients together and stir in the drained cucumbers. 
Chill until ready to serve.

To prepare ahead of time: The cucumbers can be marinated the
day before and the sour cream mixture can be combined the day before.
The two can be combined in the morning of the day on which they are
to be served. Keep them refrigerated until time to serve.

This one is really good with yellow onions sliced fairly thin-1/8
inch - in which case marinate the onions with the cucumbers. 

And instead of fresh dill, which is hardly ever around when you need it, 
add 1/2 teaspoon dill weed to sour cream mixture.
   Serves 6 as a side dish.