This is a twist on the usual cucumber salad - it adds a bit of dill and sugar into the mix.
2 large cucumbers, peeled
1 medium white onion, thinly sliced
1/4 cup white vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon chopped dry dill weed
1.Combine the vinegar, sugar, salt, pepper and dill weed in a bowl large enough to hold the cucumbers and onions. Set aside.
2.Cut the cucumbers in half lengthwise. With a spoon, scrape out the seeds from the cucumber. Placing the cut side down, thinly slice the cucumber then place the cut slices in the vinegar mixture. Add the sliced onions. Stir to combine then cover. Refrigerate the salad for at least 20 minutes before serving.
Source: Priscilla Martel, Chester, Connecticut
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