Cucumber Salad is one of the hubsters favorite things to eat during the summer.
Having a job that requires him to outside most of the day, he likes it when I make light, cool type dinners for him when he comes home. That means, that I learned awhile back never to make Chili in the middle of August ..
But on to the recipe.
One of the things that I LOVE about this recipe, is not that it’s SOO simple to make, but that you can keep it going for quite awhile in your fridge by just adding more cucumbers and onions to it. It makes a great side dish and even a light snack.
3 large cucumbers, seeded
1 small white onion sliced
1 small red onion sliced
1/4 cup white vinegar
1/4 cup apple cider vinegar
1/4 cup water
1/2 cup sugar
2 tsp. dill
Peel the cucumbers and cut in half lengthwise. Using a small spoon, scoop out the seeds from each half, forming a groove down the center.
Using a sharp knife, slice the cucumbers crosswise as thin or as thick as you’d like them. Slice onions. Place onions and cucumbers into a medium nonreactive (like glass or Pyrex) bowl or container that has a lid.
In a small nonreactive bowl, combine the white vinegar, cider vinegar, water, sugar,and dill, and stir until the sugar is completely dissolved. Pour over sliced cucumbers and onions. Stir to combine all the ingredients.
Now, if you have time, let the dish sit in the fridge for an hour or so before serving. You don’t HAVE to do this, but the longer the cucumbers marinate, the better they will taste.
Keep in fridge, adding cucumbers and onions as needed.
Enjoy and Happy Summer Salad eating…