🥒 Grandma’s Cucumber & Onion Salad

Serves: 6
Prep time: 15 minutes
Chill time: 1–2 hours

Ingredients

• 4 medium fresh cucumbers, thinly sliced
• 1 medium sweet onion, thinly sliced
• 1 cup white vinegar
• ½ cup cold water
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh chopped dill or 1 teaspoon dried dill
• 1 tablespoon chopped fresh parsley, optional
• 1 small green pepper, thinly sliced, optional

Instructions

1. Slice the vegetables:
   Thinly slice the cucumbers and onion. If using green pepper, slice it into thin strips.
2. Make the dressing:
   In a large bowl, whisk together the vinegar, water, sugar, salt, black pepper, and dill until the sugar and salt dissolve.
3. Combine:
   Add the cucumbers, onions, and green pepper to the dressing. Toss gently until everything is well coated.
4. Chill:
   Cover and refrigerate for at least 1 hour. For the best old-fashioned flavor, let it sit for 2–4 hours.
5. Serve:
   Give it a gentle stir before serving. Taste and add a little more salt, sugar, or vinegar if needed.

👵 Grandma’s Tips

• Use fresh garden cucumbers whenever possible.
• Sweet onions such as Vidalia work beautifully.
• For extra-crisp cucumbers, sprinkle them with ½ teaspoon salt, let them sit for 20–30 minutes, then drain and rinse before adding the dressing.
• It tastes even better the next day as the cucumbers and onions absorb the vinegar dressing.
• Keep refrigerated and enjoy within 3–4 days.

Old-fashioned variation: For a creamier version, replace about ½ cup of the vinegar dressing with sour cream or mayonnaise, then add a little extra black pepper and dill.