July brings these crispy cool cucumbers to the table. A touch of sweet with a hint of sour (from vinegar). Chill these way-down and snack on a bowl for a mid-afternoon snack.
Adapted from Adrienne’s Cucumber Salad | All Recipes.com
- 2 large/4 small cucumbers, 1/4 inch slices, Peel at your preference not necessary
- 1 small white onion, very thinly sliced
- 1 cup white vinegar
- 1/4 cup water
- 3/4 cup white sugar
- 1 tablespoon dried or 2 tablespoons fresh dill, or to taste
HOW TO PREPARE
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.