Monday, July 24, 2017

Cucumber Salad


  • 2 medium cucumbers, thinly sliced 
  • 1/3 cup cider or white vinegar
  • 1/3 cup water 
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Chopped fresh dill weed or parsley, if desired


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

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