Cucumber Vinegar Salad

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2 English cucumbers, thinly sliced
1/2 tablespoon salt
1/2 cup apple cider vinegar
1/4 cup water
2 tablespoon granulated sugar
1/2 teaspoon fresh chopped dill
1/2 red onion, thinly sliced

Place cucumbers in serving dish. Sprinkle with salt. Cover and refrigerate for 2 hours. Pour off the liquid (do not rinse).

Meanwhile, combine vinegar, water, sugar and dill in a small saucepan. Warm over medium heat just until sugar is dissolved. Add onion to cucumbers. Pour vinegar mixture over cucumbers and onion. Toss to combine. Refrigerate over night.

Serve and enjoy!

DONNA'S NOTES: I like to peel one cucumber for different textures.

Recipe developed by Donna Elick - The Slow Roasted Italian
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