If you were here, you would eat this…

Once a year Sean, Aidan and I make a trek up to a lake that has this kind of view.  We hang out with my family, extended family, and people who have become like family swimming, cooking, reading in hammocks, and in general doing a lot of laughing.  Every year there is always some recipe that gets made, remade, discussed, and obsessed over, with leftovers disappearing from the refrigerator before you can get back to them.  This year, it was all about Cucumber Salad.  You don’t need to sit out on a dock like this to enjoy it, but it doesn’t hurt.

Cucumber Salad

4 English Cucumbers, sliced paper thin
1/2 Sweet Onion
1cup Water
1cup Sugar
3/4 cups White Vinegar
Fresh Dill (to taste)
White Pepper (to taste)

Slice cucumbers paper thin, place in salted water with ice and refrigerate for two hours.  Use a metal bowl to store the cucumbers while they chill.  Slice a sweet onion, then cover and refrigerate.  Bring water, sugar and white vinegar to a boil, then set aside for an hour.

Drain, rinse and squeeze water from the cucumbers. Return to bowl.  Add sugar sauce, onions, and generous amount of fresh dill. Grind in white pepper to taste.

Stir and return to refrigerator or serve immediately.

Big thank yous to Dick, Daphne and Lisa for sharing!