February 29, 2008, Newsletter Issue #193: Dilly Cucumber Salad
Tip of the Week
This Cucumber Dill salad reminds me of a dish my Great Grandmother made frequently. Itīs got a wonderful fresh, sweet and sour taste combination.
1 large English cucumber, peeled and sliced
1 small red onion, thinly sliced
1/2 cup white vinegar
1/4 cup sugar
1/4 cup water
2 Tablespoons vegetable oil
1 Tablespoon fresh dill, chopped
Freshly ground black pepper
1/4 cup sour cream
In a small, non-reactive bowl combine vinegar, water, sugar, dill and oil. Whisk to combine.
Add sliced cucumber and onion to vinegar mixture; toss to coat.
Cover and let marinate in the refrigerator for at least 2 hours.
You can serve this salad as is or drain off the vinegar marinade and toss cucumbers with sour cream.
Season to taste with salt and freshly ground pepper.
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