Summer Cucumber Salad

I love this salad - it just feels like summer when I eat it! When I make it, it never lasts long around my house. It's light and refreshing, and a great way to get enough vegetables in your diet. Cucumbers are great for your complexion, and they also have vitamin C. The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. So, you should make this salad!

Start by combining the sugar, vinegar, water and salt in a small saucepan.



Bring this to a boil over medium heat, stirring a few times, and boil for a minute or so until the sugar is dissolved.

Meanwhile, slice the cucumbers and onions.



Place the cucumbers and onions in a large bowl, and sprinkle with dill.



Now pour the vinegar mixture over the vegetables.



I make this in a large tupperware bowl that has a tight fitting lid so that I can shake it up! If you're not shaking, stir well, then cover and refrigerate for at least three hours or overnight. The flavors intensify the longer this sits, so it's even better the second day!

Note: cooking the vinegar and sugar creates a strong smell in your kitchen and possibly throughout your house. If you have someone in your household who is averse to that smell, make this when he/she is not home. And then light some candles...

There are more cucumber ideas at the In Season Recipe Swap. And there are more great salads at the Ultimate Recipe Swap.

For other great recipes, visit This Week's Cravings, Seasonal Sundays, Food on Fridays, Family Recipe Fridays, Favorite Ingredient Fridays, Foodie Friday and Friday Feasts.


Summer Cucumber Salad

1 cup sugar
1/2 cup vinegar
1/2 cup water
1 tsp. salt
3 to 4 large cucumbers, sliced
2 medium onions, thinly sliced
3 Tbsp. minced fresh dill OR 1 Tbsp. dill weed

In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil. Cook, stirring for 1 minute or until sugar is dissolved.

Combine cucumbers, onion and dill in a large bowl. Pour vinegar mixture over cucumbers. Cover and chill for at least 3 hours or overnight. Makes 6 cups