This has always been one of my favorite summer dishes growing up! So many great memories of my dad making a big bowl while we ate with the windows open in the kitchen. And to this day, I’ve had the pleasure of introducing it to my fiance and friends (who also love it). Its sweet and tangy, super light and delicious, and a great way to use extra cucumbers from the garden and the store. The great thing about this recipe too is that is stores really well and leftovers always taste better. I actually like to make this a day or two ahead of time, so all the flavors marinate in the cucs.
Our dill plant has given us a crazy abundance of dill this season, so this is one of our favorite ways to use it. I like to combine all the ingredients in a mason jar (for easy shaking and storing) but you can use a big bowl if you’d like too.
Not really sure of the origins of this recipe: it was hand-written in an old cookbook we have. I now like to add a few sliced onions and garlic for flavor… but original recipe as follows:
Prep Time: 10 minutes
Cook Time: 0 minutes (refrigerate for a few hours, or overnight if possible)
1 teaspoon sugar
1/4 rice wine vinegar or tarragon vinegar
2 tablespoons vegetable oil
1/3 teaspoon salt
Pepper to taste
1/4 cup fresh shopped herbs (we use dill!)
4 small cucumbers (roughly 1 lb) (recipe says preferably Kirbys)
Peel and thinly slice the cucumbers. Place them in a quart wide-mouth mason jar. Add the rest of the ingredients to the jar and shake shake shake!
You can also add thinly sliced onions and garlic, so if you’re feeling a little spicy shake ’em up too.
Refrigerate for a few hours, or overnight if you can.