Rhonda's - Summer Cucumber Salad


1 cucumbers, thinly sliced
1/2 of a  small purple onion, thinly sliced
½   cup white vinegar
¼  cup water
¼  cup white sugar or Splenda
1 t. dried dill, or to taste


Toss together the cucumbers and onion in a large bowl. Combine the
vinegar, water and sugar or Splenda in a saucepan over
medium high heat. Bring to a boil, and pour over the cucumber and
onions. Stir in dill, cover, and refrigerate until cold. This
can also be eaten at room temperature but be sure to allow the
cucumbers to marinate for at least 1 hour.

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