Instructions: Choose thin rather than fat cucumbers; peel and slice them evenly and very thin. Layer sliced cucumbers in a bowl with crushed ice and sprinkles of the salt; cover tightly, and refrigerate at least three hours or overnight.

When ready to assemble, drain cucumbers thoroughly, being sure that any bits of ice are removed. You may want to pat dry with paper towels. Mix sour cream with dill seed and hot sauce, and toss with cucumbers.

Dish may be refrigerated in the serving bowl for up to six hours, although prompt serving ensures crisper cucumbers. At serving time, toss once more, and snip fresh dill weed over the top lucky herb gardeners may have a dill bloom to place in the center.

Serves 10 to 12.

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