Home Court Cuisine Cucumber Salad

Cucumber Salad

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Michael Kane, Peachtree Station Men’s B1

2          cucumbers (sliced thinly)
1          tsp. of salt
1          red onion
1          cup of distilled white vinegar
½         cup of water
½         cup of sugar
2          Tbsp. of fresh dill

Season cucumbers with salt and let sweat for one hour. Drain liquid and toss with sliced onion. In saucepan over high heat, pour in vinegar, water, and sugar. Stir until clear, and then pour over cucumbers and onions. Stir in the dill. Cover in plastic and put in fridge to chill for one hour. Serve cold.

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