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Tuesday, September 13, 2011


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

Serves 4-6
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

1 comment:

Liz V. said...

Love cucumber salad.

Tzatziki is another option.