Wednesday, July 13, 2011
Our garden is over-run with cukes and tomatoes right now. I've canned about 20+ pints of pickles, and we still have a bunch of cucumbers left. We stumbled across a variation of this cucumber recipe the other day and decided to give it a try. And, it was good! I love the sweet & tangy-ness combined with the dill.
2 medium cucumbers, sliced thin
1/4 cup onion, sliced very thin
1/4 cup sugar
1/4 cup white vinegar
1/4 cup water
1/2 tsp salt
2 tsp dried dill (use 2 Tbs if you're using fresh)
Combine everything and chill in the fridge for at least an hour before serving. Enjoy!