Tuesday, August 9, 2011

Dilly Cucumber Salad

2 large cucumbers, peeled and sliced thinly
1/4 - 1/3 cup sweet onion, chopped
salt (about 1 1/2 Tbsp)
1 Tbsp. white wine vinegar
1 tsp. evaporated cane juice (natural cane sugar)
2 Tbsp. fresh dill weed (or 2 tsp. dried dill weed)

Layer the sliced cucumbers with salt in a plastic colander. Allow to drain over a bowl for at least an hour. Squeeze as much liquid out as possible. Add onion. Mix vinegar and sugar together until sugar dissolved. You may need to heat the vinegar slightly to dissolve all the sugar.

Mix the fresh dill weed (fresh is best) into the cucumbers and onion salad and pour the vinegar and sugar mixture on top. Stir and serve immediately.

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