Husband-Tested in Alice’s Kitchen
Now that the cucumbers are plentiful and the heat is on, give this simple, cool side dish a try. It requires no cooking. The finished cucumbers in this recipe are cold and crisp with a little sweet-tang taste. Serve them aside any summer dinner. Drain any cukes that are left over and put them on a sandwich or salad to add some crunch. For a healthy lunch to take to work, just add some brown rice with some black beans on the side and take along a fresh local peach. Local cucumbers are now available in abundance at Lost River Market & Deli and, of course, at the Orange County HomeGrown Farmers Markets.
4 cucumbers, peeled and sliced (scrape out seeds)
3 Tablespoons rice vinegar
1 teaspoon sugar
½ Tablespoon fresh dill, chopped or ½ teaspoon dried dill
Soak cucumber slices in ice water and Kosher salt (about 1 Tablespoon) for 20 minutes. Rinse and drain well.
Add the remaining ingredients, mixing well. Cover and chill at least an hour before serving.