Cucumber Salad

2 medium unpeeled cucumbers, thinly sliced
1/3 c. cider or white vinegar
1/3 c. water
2 T. sugar
1/2 t. salt
1/8 t. pepper
Chopped fresh dill weed or parsley, if desired

1. Place cucumbers in small glass or plastic bowl.
2. In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
3. Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.


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