Just Cucumber Slices

"This is a simple recipe to have as a refreshing side dish. It's especially good for picnics, bar-b-ques, potlucks and buffets. If you like your slices on the tart side cut back on the sugar a little bit. Please note it will need to be chilled at least 3 hours."
 
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photo by breezermom photo by breezermom
photo by breezermom
photo by Aunt Paula photo by Aunt Paula
photo by Junebug photo by Junebug
photo by Junebug photo by Junebug
photo by trtls photo by trtls
Ready In:
15mins
Ingredients:
7
Yields:
1 small bowl
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ingredients

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directions

  • In a bowl toss together the cucumbers, onion, if using, and dill.
  • Combine sugar, vinegar, water and salt and bring to a boil.
  • Pour over cucumbers.
  • Stir to coat.
  • Cover and refrigerate 3 hours or overnight.

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Reviews

  1. Yummy!! Easy, with a classic taste. Thanks for the great recipe - it's a keeper!
     
  2. This is one of my favorite ways to eat cucumbers and a major plus is that it's so fast and easy to make. Loved it!
     
  3. These really were surprisingly delicious for such a simple recipe. After making one batch, and tasting them, I made two more. Splenda worked out fabulously as a sugar replacement.
     
  4. I will never again be overwhelmed by a bumper crop of cucumbers! We opted to use chives instead of sliced onion and added a few cherry tomatoes to the mix. I am also partial to using rice wine vinegar for a bit more subtle tang. I don't know that I have ever been so pleased with the balance of sweetness and tanginess that your dish provides. With the perfect sweetness/tanginess combined with the dill and chives it was one of the best flavor explosions I have experienced! Thanks for this GREAT recipe! :)
     
  5. This recipe is refreshing on a hot summer day. I used red onion instead of yellow because I like the flavor better. Also put fresh dill on the cucumbers as they were chilling because I love the flavor of fresh dill.
     
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Tweaks

  1. I will never again be overwhelmed by a bumper crop of cucumbers! We opted to use chives instead of sliced onion and added a few cherry tomatoes to the mix. I am also partial to using rice wine vinegar for a bit more subtle tang. I don't know that I have ever been so pleased with the balance of sweetness and tanginess that your dish provides. With the perfect sweetness/tanginess combined with the dill and chives it was one of the best flavor explosions I have experienced! Thanks for this GREAT recipe! :)
     

RECIPE SUBMITTED BY

I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking! <a href="http://s245.photobucket.com/albums/gg77/monji74/?action=view&current=groupie1.jpg" target="_blank"><img src="http://i245.photobucket.com/albums/gg77/monji74/groupie1.jpg" border="0" alt="Photobucket"></a> As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper. <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
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