One of my all-time favorite sides, cucumber salad is quite easy, and can be personalized according to your likes and moods. I like mine slightly sweet, and this time I added fresh dill. Other yummy additions include a little chopped jalapeno pepper, chopped basil, sprinkled peanuts – so easy to just go with what appeals to you. Make this a couple hours ahead, and the flavors marinate in the fridge. Enjoy!
Cucumber salad
1 cup vinegar (plain or wine)
3/4 cup water
3/4 cup sugar
salt and freshly ground pepper to taste
1 English cucumber, halved lengthwise then thinly sliced crosswise
2 tablespoons freshly snipped dill
In a small saucepan, combine the vinegar, water, and sugar. Bring to a boil, stir to make sure the sugar is dissolved, then remove from heat.
Place the cucumbers in a medium bowl. Pour the vinegar mixture over the cucumbers, so they’re well-covered. Add salt and pepper to taste. Stir in and combine the dill with the salad ingredients. Refrigerate at least two hours. Makes 4 servings.
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