Cucumber Dill Salad
With this recipe, you can make as much or as little as you need. My best rule of thumb is 1 cucumber per person, leftovers will keep up to a week in the fridge.
2cucumbers sliced thin (i use a mandolin slicer)
1 bunchgreen onions chopped
1 bunchdill, fresh (i've also used dry when i can't find fresh)
1 cwhite wine vinegar
4 Tbspcane sugar
How to Make Cucumber Dill Salad
- Add 4 tablespoons of cane sugar. The sugar cuts the bite of the vinegar so depending on the vinegar, you may need more. 4 tablespoons is a starting place.