If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I make this salad every time my son comes in to town and then quite often throughout the year. It's simple but complements a variety of dishes. This can be doubled or tripled depending on the size of your picnic. —inpatskitchen
Serves 4 to 6 as a side
- 2 English cucumbers sliced in rounds as thinly as possible
- Salt for wilting the cukes
- 3 tablespoons granulated sugar
- 4 tablespoons seasoned rice vinegar
- 4 tablespoons dried dill weed
- 3/4 cup thinly sliced red onion
- Grape tomatoes for garnish (optional)
- Generously salt the sliced cucumbers and toss. Set them in a colander over a bowl and let them "wilt" on the counter for two to three hours.
- After wilting, thoroughly rinse the salt off ( this can take three or four minutes ). You want just a slight taste of salt on the cucumbers.Drain.
- In a bowl mix the cucumbers with the onion, sugar, vinegar and dill. Refrigerate a few hours before serving either cold or at room temperature.. Garnish with the grape tomatoes if desired. Serve with a slotted spoon.
- Note: Feel free to adjust the sugar and vinegar ratio to your taste.
- This recipe was entered in the contest for Your Best Shaved Salad
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Portable Side
- This recipe was entered in the contest for Your Best Picnic Dish