- 1 of 2 Toss cucumber with salt in large bowl. Cover with plate that rests directly on cucumbers; weight down with 1-pound can. Let stand 1 to 2 hours. Drain in colander; rinse well.
- 2 of 2 Combine lemon juice, oil, sugar, and dill in serving bowl. Mix in onion and cucumber. Refrigerate overnight. Serve cold or at room temperature.
Servings Per Recipe: 10
Per Serving: 40 kcal cal., 6 g pro., 430 mg sodium, 0 mg chol., 6 g carb., 2 g Fat, total