COOKING WITH CLORIS -- CUCUMBER SALAD

Cloris has a bumper crop of cucumbers this year. Here’s her recipe for cucumber salad, great as a side dish with any number of dinner entrees. Or add to a greens salad, along with cherry tomatoes and slivered almonds. -- AP

CUCUMBER SALAD

Serves 4-6

Ingredients:

2 lg. cucumbers, sliced thin
1 cup apple cider vinegar
1/2 cup water

1/2 cup sugar

1 tablespoon dried dill weed

2 tablespoons dried, minced onion

Place sliced cucumbers in a bowl. Bring vinegar, water, and sugar to a boil, stirring until sugar is dissolved. Remove from heat. Stir in dill and onion. Pour over cucumbers, stirring to coat. Cover and chill at least 1 hour before serving.

I can personally vouch for this being the best cucumber salad I’ve ever tasted. Try it, and you’ll see. Post a comment to enter the drawing for a free e-book from our Book Club Friday guest author. -- AP