Cucumber Salad Recipe

Cucumber salad is so simple yet so wonderful. I have been eating it like crazy this summer. With abundant fresh cucumbers available at all the farmers markets they are easy to find and cheap.

You can have it creamy or traditional; skin on or off. I have been leaving the skin on for extra fiber and nutrition plus it gives the dish more visual depth. I think the traditional style offers more of a chance to taste the freshness of the cucumbers.

Here is a quick and easy recipe for you to try. It's so good I almost want to drink the liquid when done!

Andy's Cucumber Salad
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4 large cucumbers or equivalent
1 medium onion
1 cup white vinegar
1/2 cup water
1/3 cup sugar
1 tsp dried dill weed
1 tsp salt
1/2 tsp fine ground pepper

Thinly slice cucumbers and place in a large bowl.
(If cucumbers are fat you may want to cut in half length wise before slicing.)
Cut onion in half; then thinly slice and add to the bowl.
Stir in salt and pepper.
In a small saucepan add vinegar, water, sugar, and dill.
Bring to a boil stirring occasionally.
Remove from heat and add to the cucumber/onion mixture.
Stir, cover, then refrigerate.
Should be ready to eat in about 1-1/2 hours.

My experience is this salad will get better the longer it marinates. I think it really comes together after about two days. The cucumbers start to soften a bit and the onions tend to mellow after they soak up the goodness of the marinade. ENJOY!