Tuesday, June 28, 2011

Cucumber Salad

Cucumber salad is one of those cool, refreshing salads that seems to be a staple on picnic tables around the South in the summer time.  When I think about the recipe, it seems that many years there must have been some child who was simply too excited to wait for the cucumbers to turn into pickles and simple opened the jar a little too soon and thus the salad was born.  When the cucumbers become abundant in the garden, this is a fabulous way to use a few along with a sweet vidalia onion.

Cucumber Salad

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

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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