Pickled Cucumber Salad

PREP TIME: 25 minutes

MARINATING TIME: 1-2 hours in the refrigerator

SERVES: 5-7

This recipe comes from a remarkable woman who has profoundly influenced my life. Her dishes are consistently amazing, and this one simply had to be shared! Salting the cucumbers is essential for achieving a delightful crunch. Feel free to add your own personal touch with spices like cloves or turmeric!

INGREDIENTS

·       2 English cucumbers

·   1 red onion

·       1 bunch of fresh dill

·       ¾ c sugar

·   ¾ c white vinegar *sub apple cider vinegar if preferred

·       Kosher salt

INSTRUCTIONS

1.      Wash and dry the cucumbers, then slice them thinly into discs. Place the slices in a colander and sprinkle generously with salt. Let them drain for about 30 minutes or longer.

2.      Prepare an ice bath in a medium-sized bowl.

3.      Slice the red onion thinly and submerge it in the ice bath for about 15 minutes.

4.      While the cucumbers are draining and the onions are soaking, combine equal parts sugar and vinegar in a small pot and boil until the sugar is dissolved.

5.      Rinse and dry the cucumbers and onions, then combine them in a container large enough to hold both the vegetables and the liquid.

6.      Pour the hot sugar-vinegar mixture over the vegetables, cover the container, and refrigerate for at least 1 hour, or until you're ready to serve.

NOTES

·       I like to use half white vinegar and half apple cider vinegar.

·       Store in a Mason jar for an artsy presentation.

·       This salad will keep in the refrigerator for over a week! The flavor will continue to deepen over time.