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
  1. Pour water, vinegar and sugar into a medium saucepan.
  2. Bring to a boil, stirring just until sugar is dissolved.
  3. Remove from heat.
  4. Stir in dill and garlic.
  5. In a non-reactive dish, place cucumber slices and onions.
  6. Pour liquid over them.
  7. Cover tightly.
  8. Refrigerate until well chilled.
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.