Foodie Friday - Dill Cucumber Salad
By Foodie Crush
Cucumbers are at the top of our summer produce list. This versatile veggie can be used fresh in salads, as a sub for noodles, or even pickled! Did you know there are over 6 different varieties of cucumber? These include english, Armenian, Kyuri, Kirby, Lemon, and Persian Cucumbers.
1 pound mixed cucumbers like English cucumbers, cocktail cucumbers and garden cucumbers, sliced into ¼ inch rounds
½ red onion, peeled and thinly sliced
2 teaspoons kosher salt
2 teaspoons granulated sugar
2 teaspoons red wine vinegar
2 teaspoons white balsamic vinegar
2 teaspoons cider vinegar
½ cup water
¼ cup fresh dill leaves, chopped
Combine the sliced cucumbers in a colander set inside a medium size bowl and sprinkle with the salt and sugar. Place in the refridgerator for about an hour. Drain the cucumbers. Add the onion, vinegars, water and dill. Serve or refrigerate. The cucumbers will become more pickled as they sit.