Cucumber Salad

Cool, delicious cucumber salad. For a pretty salad, peel only half of each cucumber, leaving strips of skin on each. Don't make the vinegar solution first and then chop the cucumber because it's important that the vinegar solution be hot to ensure proper flavoring.

Yield

8 servings

Ingredients

4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup granulated (white) sugar
1 tablespoon dried dill, or to taste

Directions

Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

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