Steve's Cucumber Dill Salad

• 8 large cucumbers
• 16 oz sour cream
• 8 Tbs mint jelly*
• 2 tsp balsamic vinegar
• ½ Tbs lemon juice
• 8 Tbs fresh dill (finely chopped)
• 2 tsp fresh rosemary (very finely chopped)
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ½ tsp white pepper
• salt

Peel cucumbers with a carrot scraper and slice into ⅛ inch thick disks. Lay cucumber slices into a large bowl sprinkling liberally with salt between each layer of slices. Transfer slices into a large sealable plastic bag refrigerate for two to three days. (The salt will extract a lot of liquid from the cucumber slices. Don’t worry about the cucumbers becoming too salty. Most of the salt will be poured off with the liquid.)

After the cucumbers have set overnight, pour off all the liquid and place in large bowl. Add sour cream, balsamic vinegar, lemon juice, dill, rosemary, onion powder, garlic powder, and white pepper. Melt the mint jelly in a microwave in a small bowl and stir until there are no lumps, and add to the cucumber mixture. Refrigerate overnight and serve.

*Note: Reese's mint jelly is the best brand for this. Other mint jellies may liquify too much when heated and not congeal once cooled. Make sure that the jelly is actual mint jelly and not mint flavored apple jelly.