Monday, July 28, 2014

My Vegan Life: Summer Fresh Cucumber Dill Salad

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

Add salt and sugar to your thinly sliced cucumbers. Let sit in a draining pot in fridge for 1 hr. Add other ingredients and let sit in fridge. The longer it sits the more pickled your salad becomes. Enjoy:)

** A big thank you to my husband for making the large and beautiful cutting board in the above pic**

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