So, we finally had the weather that I love this past weekend. Ninety plus degrees. Yes, you may want to clobber me over the head with something heavy but, I LOVE the heat. I wish it was 90 everyday. Really. Every. single. day. I basically did not get out of the pool except to sleep, eat or use the facilities. I should have just slept on my air mattress but, that didn’t turn out very good one time. I feel asleep a few years ago on the air mattress, I must have thought I was in bed because I curled up on my side and slept like a baby. Well, I was literally half red when I woke up. It was quite funny but, not at the time ya’ know? 😉 (And I had to go to work like that…ha!). Fun times.
With the heat I wanted something cool and refreshing, so I went for cucumber salad. Tart, tangy and oh so good! Here’s what you’ll need:
2 large seedless cucumbers
1 sweet (or white) onion
1 c. white vinegar
1 c. apple cider vinegar
1/2 c. sugar (you may want more remember I don’t like sugar too much)
1/2 c. water
1 t. dried dill weed, or to taste
salt and pepper
I prefer this kind of apple cider vinegar, you can find it on amazon.com.
Peel the cucumbers. Cut in half lengthwise. Remove the seeds with a melon baller.
Hey why are there seeds, they’re called seedless right? Hmmm…
Slice width wise into 1/2 inch pieces. Place cukes in a colander in the sink, generously salt the cukes and let sit for about 45 minutes. In the meantime, cut your onion into a rough chop.
Rinse salt off of cukes. Add cuke and onions in a bowl, toss together.
In a medium saucepan combine the vinegars, water and sugar. Bring to a boil and stir until sugar is dissolved. Remove from heat and let cool.
In a larger bowl because you didn’t grab a big enough one in the first place 😉 Pour vinegar mixture over the cucumbers. Add dill, salt and pepper to taste. Cover and refrigerate until cold. Best if marinated overnight.
This is also a great potluck dish if doubled or tripled 🙂