If you have a garden in the Midwest you probably have an abundance of cucumbers right now. Not that I would know what that is like because I pretty much kill everything I try to plant. I am not being overly dramatic, this is real life. Fortunately for me I know nice people who do know how to grow things and generously offer up some of their home grown produce. I never turn that down! I have been living off garden tomatoes this week. So, so good.
Anyway, cucumbers. I love them. This salad is so easy, tasty and light. Thinly sliced cucumbers (I used a mandolin) are mixed with red onions and fresh dill in a simple sweet vinegar dressing.
Here are some other ways to use up those garden cucumbers!
Lindsay at Perfecting the Pairing
· 4 to 5 cucumbers, thinly sliced
· ¾ tsp kosher salt
· 1 red onion, thinly sliced
· ¼ cup chopped fresh dill
· 1 cup rice wine vinegar
· ½ cup sugar
· ½ cup water
· Salt and pepper, to taste
In a large bowl toss the cucumbers with the salt, stir well. Allow to sit for about 30 minutes to draw out some of the water in the cucumbers. Drain off the water. Add the red onions and fresh dill.
In a small saucepan combine the vinegar, sugar, and water. Bring to a boil and let simmer for about one minute until the sugar has dissolved. Pour the dressing over the salad and stir to combine. Taste for seasoning and add salt and pepper. Refrigerate for at least 30 minutes before serving.