2 English or Hot House cucumbers, peeled and thinly sliced*
1 small red onion, thinly sliced and broken into rings*
2 Tablespoons chopped fresh dill
¾ cup cider vinegar
3 Tablespoons sugar
¾ teaspoon Kosher salt
¼ teaspoon freshly ground pepper

Gurkensalat

Place sliced cucumbers and onion in a non-reactive bowl (plastic). Sprinkle dill on top.

Combine vinegar, sugar, salt and pepper in a small bowl; whisk until sugar dissolves thoroughly. Pour over cucumbers and onions. Add dill. Toss well to combine. Cover and refrigerate at least one hour. Yield: 4 to 6 servings.

*NOTE: I slice the cucumbers and onion in a food processor with a 3mm slicing blade.