You know how I said that in Utah, we would have neighborhood BBQs sometimes? Well Tiffany S. brought this cucumber salad one time, and loving cucumbers like I do, I had to get the recipe from her.
Ingredients:
2 medium cucumbers, thinly sliced
1/3 C cider vinegar
1/3 C water
2 T sugar
1/2 t salt
1/8 t pepper
chopped fresh dill weed or parsley, if desired
Directions:
Place cucumbers in a small bowl.
Shake the remaining ingredients (except dill weed) in a tightly covered container.
Pour over cucumbers.
Cover and refrigerate at least 3 hours to blend flavors.
Drain marinade off of cucumbers.
Sprinkle with dill weed.
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