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.
Pairs Well With
This is a salad I made as an attempt to resemble a delicious salad my dad used to bring home from the kosher deli when I was a child.
This recipe is better if made a day ahead. Keeps for 7 - 10 days in the fridge and will serve 4-6 people.