Сucumber Dill Jelly
3 seedless cucumbers (usually plastic-wrapped; 3 lb total)
3/4 teaspoon table salt
2 teaspoons unflavored gelatin (from 1 envelope)
1 tablespoon distilled white vinegar
1 tablespoon tiny fresh dill fronds
Accompaniment: thin Scandinavian crispbread such as Kavli
Make jelly:
Peel cucumbers, making sure to remove all green (for a clearer jelly), then halve lengthwise and core. Coarsely chop cucumbers and purée in a food processor until smooth, then drain in a large fine-mesh sieve set over a bowl, pressing hard on solids to extract 2 cups liquid. Discard solids.
Stir together salt and 1/2 cup cucumber liquid in a small saucepan and sprinkle with gelatin. Let stand 1 minute to soften, then heat over moderate heat, stirring, just until gelatin is dissolved, about 2 minutes. Cool mixture to room temperature, then stir into remaining 1 1/2 cups cucumber liquid along with vinegar. Pour mixture into an 8-inch square glass baking dish and sprinkle with dill fronds, pressing gently to submerge. Chill, covered, until set, at least 8 hours.
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