CUCUMBER AND DILL SALAD
Cucumber And Dill Salad
- 4 cucumbers, peeled or not, to taste and thinly sliced
- 1 yellow onion, thinly sliced
- 1 cup white vinegar
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tsp dried dill
- 1 clove garlic, finely minced
Pour water, vinegar and sugar into a medium saucepan.
Bring to a boil, stirring just until sugar is dissolved.
Remove from heat.
Stir in dill and garlic.
In a non-reactive dish, place cucumber slices and onions.
Pour liquid over them.
Refrigerate until well chilled.
This recipe is better if made a day ahead. Keeps for 7 - 10 days in the fridge and will serve 4-6 people.