This is the third part of our Viennese comfort meal. The crunchy cucumber and fresh dill complement the fried schnitzel and mayonaissey potato salad. Without the cucumber salad the meal is not complete.

serves 4 -6, ready in 30 minutes

3-4 medium to large cucumbers
3 tbsp of seasoned rice wine or tarragon vinegar
1/4 tsp of sugar
salt to your liking
1/4 small onion sliced thin
2 tbsp fresh dill chopped
paprika

Peel and slice the cucumbers by hand or with a food processor. Layer the slices in a bowl, lightly salting each layer. Let the bowl sit for about 20 minutes and then press the excess liquid out by pushing a plate down and letting it drain out. In a separate bowl, mix the vinegar and sugar.

Add the cucumber slices and mix so that dressing coats evenly. Taste the salad to make sure the it has enough salt. Add a pinch if necessary. Mix in onion and dill. Put a pinch of paprika on top just before serving.