Cucumber Salad, a recipe
>> Tuesday, July 20, 2010
This recipe is so light and refreshing. Perfect for hot summer nights when you don't feel like cooking and a great use for the bounty of cucumbers available during these warm months!
Ingredients:
4 small to medium cucumbers, peeled and sliced
1/2 cup water
1/2 cup white vinegar
2 TBSP sugar
1 1/2 tsp dill weed
salt and pepper to taste
Place the cucumbers into a bowl, whisk together remaining ingredients and pour over cucumbers. Place a lid on the bowl and weight it down to submerge all cucumbers. Refrigerate for at least 1/2 an hour before serving. Enjoy!
