Simple Cucumber Salad

I know I haven’t posted in a million years and I should have probably marked my return with something way more exciting than cucumber salad.  But, what can I say? …it is good cucumber salad 😉 

I make this occasionally throughout the year. But for Easter, it’s our must! It’s fresh, simple and pairs well with our Easter ham.

I used English cucumber this time because I went to a warehouse store and that’s all they had. But, other cucumbers work just as well, just be sure to peel first.  For this batch I used:

2 – Large English Cucumbers (sliced very thin)

½ cup – Fresh Dill

½ of Large Sweet Onion (sliced very thin)

¾ cup – Apple Cider Vinegar

Slightly less than ¾ cup – Sugar    (I know, I’m super awesome at these measurements)

 

First, add the sugar to the vinegar and mix well. Let it sit, stirring occasionally while you slice the other ingredients. This will ensure that it is fully dissolved before you add it to your cucumbers.

Next, throw all ingredients into a large bowl or container with a lid. Pour dissolved sugar/vinegar mixture over the top, add a dash of salt and give it a good stir.

It may not look as though there is enough vinegar mixture. But, as it sits the cucumbers will create quite a bit more “juice”.  Cover and refrigerate for at least an hour giving it an occasional stir to coat all cucumbers. I like this cucumber salad best when it sits overnight.

ENJOY!