Cucumber Salad

Serves 6

Ingrredients:

3 large cucumbers

4 oz sugar

3 oz cider vinegar

1 tablespoon salt  

Pinch of white pepper

1 ounce Salad oil (use a neutral oil like Wesson, rather than a strong flavored oil like olive oil)

One medium onion diced

1 tablespoon Chopped fresh parsley

1 tablespoon Chopped fresh dill (If you can’t find fresh dill use all fresh parsley. Don’t use dried herbs)

Directions:

Peel the cucumbers. You may leave half of the peels on. Waxed cucumbers or those that have been stored for a long time should be

peeled. Smaller cucumbers and those recently picked can be used without peeling.  A peeled cucumber is easier to digest.

Mix the ingredients for the dressing and pour over the cucumbers, stir the salad a bit. There should be enough dressing to cover the cucumbers. You can add a bit more salt and pepper after you have marinated the cucumbers. The salad will stay good for about three days under refrigeration.