Cucumber Dill Salad

Submitted by Britt Benson


4 large cucumbers, thinly sliced
1 onion, sliced (optional)
1 tablespoon dried dill weed
1 cup white sugar
½ cup white vinegar
½ cup water
1 teaspoon salt

In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar*, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).

*Don’t add the entire cup of sugar. Some do not like their cucumber salad too sweet. Give it a taste test first. If it’s not sweet enough, keep adding the sugar to taste.