Recipe provided by: Market Customer, Susan Reda
4 (5 ½” – 6 ½“) cucumbers, thinly sliced on the diagonal
¼ - ½ onion, thinly sliced
¼ cup rough chopped dill, loosely packed
1 t sea or kosher salt
½ t freshly ground pepper
2 T apple cider vinegar
1 T olive oil
Combine, gently and thoroughly, all ingredients in a glass or non-reactive bowl. Refrigerate for at least an hour to let flavors marry and crisp together. Keep covered in the fridge. Makes about 3 cups.
Delicious as a crunchy and tangy side for grilled meat, or as Leah suggests, add a spoonful of yogurt and use as a condiment for tender carrots, turnips and radishes.