Adrienne's Cucumber Salad

This recipe was OK. Really this recipe comes down to a couple of things. The amount of cucumbers that you use and your taste. For those who like a little bite,you'll have to use more vinegar,for those who don't,use more sugar. I actually had to double both. I found that if you add the DILL into the water,vinegar,sugar mixture when on the stove, it has a better taste and mixes better. Also, adding salt and pepper to the cucumbers and onions BEFORE the mixture is a MUST. That small change makes a world of difference to the taste.

HELPFUL TIPS AFTER MAKING THIS SEVERAL TIMES: These tips are just a reminder for my old age what I did after so many test trials. The person who recommended using an english cucumber hit the key!! We wondered what was different about our recipe than the person we were trying to copy and that was it!! BUT... normal cucumbers also taste great, I just could tell a difference. Then the person who said for 1 cucumber, 1/2C white vinegar, 1/4C sugar, 1/4C water, sprinkle salt lightly after you've sliced them, and then 1/2t dill got it right! With 4 large cucumbers,, I'd definitely double the liquids or there would not be enough liquid to soak this all up. I always omit the onions! I think you have to kind of know what you're about to make to really appreciate this recipe b/c before I had this... this would have tasted and looked gross on paper. I knew what I was looking for, so there were no surprises. It's our favorite! ...or at least my husband's. It's my favorite just b/c he thinks I'm the best now that I can make his mom's "secret" cucumber dish ;) His mom also does the salt with a T in Tupperware for 2-3 hrs, rinse the 2/3C+ of water you'll have left, and then continue with recipe. Also better to marinate overnight.

YUMMY..To me, this is a classic southern salad that brings back wonderful memories of summertime dinners that were full of fresh garden veggies. I took the advice of others, used one english cucumber, 1/2 cup of vinegar,1/4 cup of suger,1/4 cup of water,pinch of salt, and onion and dill to taste...Thanks

We really enjoyed this recipe. I used 4 large cucumbers. I found that after it sat in the frig for 3 hours or so that there was too much liquid. I am not sure if I didn't use enough cucumbers or if it needed to sit longer. I will make it again. It was very good. I will just have to work out that problem. I only used 1/2 teaspoon of dill as someone else suggested. That seemed perfect. If I do add more cucumbers next time then I will probably use more dill though. The only thing I didn't like was that there wasn't any suggestion of how many cucumbers to use for the recipe.

One word- DELICIOUS! What a wonderful side salad for a grilled steak dinner. I prepared this dish a day in advance to let the cucumbers soak in all the "good stuff". I threw in a handful of sliced roma tomatoes as well and wow! Definitely recommend this cucumber salad- it was just the recipe I was looking for. I remember having this as a young child and was only fortunate enough to enjoy it if I could beat my sisters to the fridge!

Delicious and so easy!! I used four medium sized cucumbers and it came out perfect. Although I'm not usually a fan of dill I added a little (about 1/2 teaspoon) and I loved it. Thank you, Adrienne!!

This was teriible. I added tomatoes and used red onions but that was not the problem. The marinade was nothing but vinegarized sugar water with dill. Heating the marinade did nothing but dissolve the sugar. This definetly needed salt and vegetable or olive oil for a more salad dressing flavor. Maybe some more spices other than just dill too. I won't make this again. But health nuts that don't use salt or oil might like it.

Super YUM! I really enjoyed this a lot, especially the trip down (childhood) memory lane! :) Since I was the only one eating this (my hubs does not like cucumbers), I just used one large English cucumber and less than half of a white onion. As Chef Joy did, I too adjusted the marinade ratios: 1/2 c. vinegar, 1/4 c. sugar, 1/4 c. water & 1/2 t dill. I also seasoned my cut cuke with 1/2 T salt, allowed it to "sweat" for a couple of hours, poured off the water (did not rinse) and then proceeded as directed. For those of you who think this is too watery, sweating beforehand IS the answer (FYI, salt draws OUT water). NOTE: English cucumbers are a better choice here. Although not totally seedless, they contain less of them and are therefore not as bitter as their regular, waxy counterparts. There are many differences between the two, but this is the main one. Look for English cuckes near the regular variety, wrapped in plastic. One more thing.... It is not necessary to allow everything to marinate overnight, but do refrigerate for at least a couple of hours (I marinated my salad for 5-6). Served with grilled hot dogs & macaroni & cheese, this was a delicious summer meal. I'm definitely adding this to my recipe box. Thanks JSCHMAND! :-)

Delicious and so easy!! I used four medium sized cucumbers and it came out perfect. Although I'm not usually a fan of dill, I added a little (about 1/2 teaspoon) and I loved it. Thank you, Adrienne!!

I did not care for this at all. It was just too sweet for my taste. Thanks anyway Justin :)

A big hit - and I will tell you - when I first tasted it I was going to agree with the two reviewers that said toooo much sugar - but after it chilled in the refrigerator the cucumber flavor must have kicked in because it wasn't that sweet. Anyway, everyone loved it, will be making it all summer since we have fresh cucumbers in the yard - if you are hesitant - try a little less suger - I think I will the next time and compare my family's comments to the ones I received today. That is the nice part about a recipe - when you have a good one like this you can always make a tweak or two to your taste. Thanks Justin!

PUBLIC SERVICE ANNOUNCEMENT! The recipe is all around great. I would like to say that after you gobble up this recipe. DO NOT THROW OUT THE JUICE! The leftover "Brine" or juice has the crisp cucumber flavor infused into it. The longer it sits, the better. Now I'm going to use a word that may turn some people off..Sardines. Keep reading! Don't be afraid. Take a can of boneless, skinless smoked sardines packed in olive oil. (Must be boneless,skinless). Drain off the oil. mash the sardines in a bowl and mix with some of the remaining Cucumber juice and any little bits in the juice as well, just until the mashed sardines are covered. They will absorb the liquid in 10-20 minutes. The resulting "Cucumber Smoked Fish Dip" is a gourmet treat that no sardine hater will ever know is made with sardines! Eat it straight or on crackers,toast, whatever. The two flavors combined is fantastic! Try it with just 1 can first, you'll be surprised. Thank you for the recipe and enjoy! -Natdiamond

fantastic! tastes just like the kind i got from the deli. it's one of my favorites. since it doesn't say a specific number, i have found that 3 medium cucumbers are best.

I used a red onion because that is my family's preference. I let this marinade for several hours, doubled the recipe to serve at a cook-out and it went over so well that people wanted more. I made and did not have time to let the next batch marinade for long and it went over well. Thanks for a great, easy, delicious recipe.

I followed PANCAKEONE's recommendation. I used 1/2 c. vinegar, 1/4 c. Splenda (instead of sugar), and 1/4 c. water. Since I used Splenda, I did not boil the sauce. I also used four cucumbers, a little red onion, and the dill. I really enjoyed this recipe.

I've made this salad 3 times with cucumbers from our garden. My husband loves it! I usually use about 1 cucumber, 1/2 C vinegar, 1/4 C sugar, 1/4 C water, and a little dill. Although I like to lean on the heavy side with the vinegar and light with the sugar. It's even better the next day.

This is one of my favorite snacks! I have made this recipe a couple of times now with a few variations based on other reviewers notes. Both times the dish was excellent. Here are the changes I made in my most recent batch: - First of all, I used 5 pickle cucumbers. It was the perfect amount for me, and the outcome was delicious, but I will try different cucumbers in the future to see if there is a taste difference. - I threw a tbsp of salt on the sliced cukes and onions and let 'em sit in the fridge for a few hours to sweat out excess water. - I doubled the vinegar/water solution (was definitely necessary for me) by upping the water to a whole cup and adding 1/2 cup of apple cider vinegar for extra zippiness. Next time I will try half the amount of ACV as the bite was a bit much for me. - I used 10 packets of SweetLeaf Stevia instead of sugar to lower carbs and sugars (#diabetic). Tasted perfect, no bitterness or aftertaste at all. - Despite others saying boiling the solution isn't necessary, it is for me, if only for peace of mind to make sure everything is dissolved together properly and because I feel like the initial heat helps penetrate the cukes and onions better and softens them even more. I don't know if it really makes a difference, but I'm going to keep doing it. And that's it! I eat this by itself or on sandwiches or in salads. Pretty much anything goes with this stuff.

Reduced to 2 servings - used 1 english cucumber & 1 Tablespoon of fresh dill then left everything else as written, adding a rounded 1/4 tsp. of kosher salt. After marinating in the fridge for 2 hours this was very tasty & truly refreshing served alongside our potato-crusted tilapia & brown basmati rice! Next time I may reduce the sugar slightly, leave out the dill & add a little fresh ginger to make it more like the Sunomono we love at the Japanese restaurants, or even add carrots & daikon & use it to stuff Banh-Mi sammies...but I'll also continue to make it just like this!

I have made this several times and you really don't need to boil it. I have added red onion, fresh garlic & tomatoes & it has always been a hit. Thanks for the recipe.

This was very good. I made it as written, with the exception of less onion. I used half of a small sweet onion. It had nice flavor, and was well balanced. But, I prefer my cucumbers to be crisp for my salad. The hot sugar/vinegar solution wilted the cucumbers into floppy, half-cooked circles. Next time I will try it without heating the solution.

You can leave out the water completely if you give it a little longer to marinate. Turn or stir occasionally. This makes more difference if they are not all eaten immediately. The sugar will draw the liquid out of the cucumbers and it will be very watery. A light sprinke of salt is good. A variation is adding really good summer tomatoes.

I just made this but I also added a cubed up beefsteak tomato because my son loves them. Great for when you are digging around in the fridge for a healthy little snack. Sweet & Zesty ~Delish!

I've been making this for years....a great cool summer salad to any cookout. The one thing I've learned here is to boil the vinegar mixture first! I've never done this and would have never guessed it could enhance the flavors so well! Great recipe! And I am a very fussy cook. Try it! You'll like it! And stop trying to change the recipe. Its great as is!Thanks Adrienne!

I've made a VERY similar version of this recipe for at least 50 years, and my mother made it for about 50 years before that. If you grow your own cucumbers or have access to home grown cukes, make sure they are the SWEET SLICE variety. Sweet Slice is almost identical to the expensive "English" cukes sold in stores, but they have even better flavor and texture. The only difference between my recipe and Adrienne's is that I use less sugar and a little salt. You can also add some sour cream just before serving for a creamy version, if desired.

This was great! I did as others suggested and put the cucumbers in a tuperware dish with one Tbs salt and let it sit overnight. I mixed all other ingredients including the onions in a bowl. The next morning I put the cucumbers in the liquid mixture and let marinate. I did not cook anything and also doubled the liquid recipe. It was perfect!

Very good. I'm not that familiar with dill seasoning. I wasn't sure if I should should use dill seed or dill weed. I used the seed, and think I should have used the other. I will use dill weed next time because the seeds were crunchy. But other than that, it was great.

love it! I allowed the cucumbers to soak overnight with a bit of salt and then continued with the recipe. I also did not heat the rest of the ingredients. I just added them to the cucumbers after draining excess water off of them.

While I really enjoyed this dish, I did make a few changes. I reduced the amount of sugar to 1/2 cup--and still thought it was a little too sweet. Also, because I don't like dill, I used minced red bell pepper to add a little interest and color. I got a number of compliments and will definitely make this again.

This recipe is very easy. Served this at a Birthday party in Feburary...before you knew it..it was all gone. Didn't use the dill but still delicious. After it cooled down I also added fresh chopped tomatoes. let it sit for a little bit so the juice and enbody the tomatoes.

This was delicious. The cucumber salad recipe I've been searching for. Even my ever picky husband gobbled it up. I did use slightly less dill as others suggested but next time I might put more. Can't wait to go pick some cukes from my garden!!

This is a great recipie for cucumber salad. It's just like cucumber salad you might get at a restaraunt out in town. I used half a teaspoon of dill and half a teaspoon of cilantro instead of the 1 tablespoon of dill. It's better if you let it marinate about a day.

Great recipe! This was as good as my mom makes! I ran out of white wine vinegar so ended up with 1/2 white wine vinegar and 1/2 red wine vinegar. I also used Splenda instead of sugar (in quantity of slightly less than the actual amount of sugar called for) to reduce calories. Will DEFINITELY make again. Tastes best when it sits overnight and the flavors have time to meld.

I loved this recipe. I also used 4 cucumbers but added red pepper and cilantro. I also used Splenda 2/3cup instead of the sugar but next time I will try it with a 1/2cup since it was a bit too sweet.

I added some red and yellow peppers also. Was very good. Used some to top off grilled burgers, yummy.

My husband loves this recipe. I did decrease the white sugar from 3/4 c. to less than 1/4 c. so it wasn't quite as sweet. Salt and pepper also enhance the flavors.

Great! I halved the recipe and used 3 T sugar - it was too sweet for us as written. Very good - and beautiful with red onions.

I followed instructions and dish turned out great. A little sweet and sour. Great combo

Very good. Only change I made was to cut the sugar down to about 1/2 a cup.

Absolutely delicious. My dad is not a fan of dill and he had seconds of this side dish!!

What a great Salad! Hint-The longer it sits in the fridge, the better it gets! This will be a mainstay for our camping trips since there is no Mayo!! I used my Mandolin to slice the cucumbers really thin. Thanks for the recipe!

I've used this recipe for years as is except I use Splenda instead of sugar and it is great.

I was looking for a recipe to mimic a marinated cucumber side dish that I've had at Thai restaurants. This one hits the nail on the head- exactly the taste I was looking for! I use a mandolin to slice the cucumbers and onions really thin. Make sure you make enough of the "liquid" to cover all of your sliced veggies. You can pour off some of the liquid after it has marinated overnight as it will be quite watery. Very good flavor- whoever said it needed oil and salt are out of their minds- this is perfect as is for this type of salad!

Oaky, but too sweet. Willmmake again bu make adjustments.

Next time a little less sugar. Added some S & P.

Fantastic! If you want to take this recipe to the next level, replace onions with red onions, top with crumbled feta and bacon bits!

This was good, but next time I will use 5 or 6 large cucumbers for this proportion of vinegar and sugar. I only used two and they were swimming in the liquid. Still very tasty though!

My family loved this cucumber salad. Thanks : )

Just like cabbage for slaw you need to 'sweat' the cucumber first. If you don't then water from the cucumber releases into the dressing which in turn waters down the dressing. For two cucumbers I toss the slices with a teaspoon or so of salt and place into a strainer over a large bowl. Then I place this into the fridge for at least 30 minutes. The salt pulls the extra water out of the cucumber and melts into the bowl along with the water. There is very little salt taste left on the cucumber.

Nice way to use up cucumbers and get fresh veggies into my diet. I used 3 English Cucumbers, Reduced dill to one teaspoon, subbed 1/2 cup Splenda for the 3/4 cup sugar., subbed a teaspoon of onion powder for the onion. Kept vinegar & water at 1 cup and 1/2 cup respectively. Boiled all ingredients together, then poured the marinade over the diced cucumbers. I diced thicker slices, then cut them in half so it would be easier to serve. Very tasty side dish to have on hand. I kept sneaking into the fridge to grab a few slices & I think I wasn't the only one...I'll have to make another batch to have with dinner tomorrow as I had planned! YUMMY!

Excellent! Did not change a thing in the recipe. I did, however, score the sides of the cucumber with a fork before slicing to give it a fancy look. I do not use this as a salad, I serve them as you would pickles. Often times I add other vegetables such as peppers or even green tomatoes. When my vegetable garden is growing, there is always a covered bowl of "Adrienne's Cucumber Salad" in my fridge.

I really didn't care for this at all; thought it was too vinegary...sorry. I would make again, with major adjustments to the recipe.

Really good, very close to what my grandmother used to make and can. The name "salad" is a little misleading. It is more of a "pickled" or "marinated" cucumber. I also agree with another reviewer. It is a MUST to salt the cucumber for appx 1 hour to draw out the moisture. Make sure you rinse the salt off with really cold water. You do not want the cucumbers to "wilt" before you pour in the vinegar mixture. I also recommend popping the mixture into the freezer to bring the temp of the vinegar down quicker.

Fantastic! My father, who never compliments, whispered to my husband, "I hope she doesn't lose this recipe"! Subsituted half of the white vinegar with apple cider vinegar for additional flavor.

This was absolutely amazing! Very simple to make and easy to adjust if you need to (but I didn't). I did follow the advice about salting the cukes and letting them sit for 2 hrs. There was a lot of water to be poured off. I tasted a cuke and it was too salty so I did rinse them. Very refreshing salad. Will make often. Thank you for sharing it.

My husband took this salad to work last summer and this year I am over flowing with cucumbers from gardening coworkers that are hoping I will make it again. :) I salted the cucumbers and let them set for two hours, drained then added all the ingredients without cooking. Very easy.

This was very easy to make and a very good side dish. I used about 15 drops of stevia instead of the sugar to keep it sugar-free!

I only needed to make a small salad with using 1 lg cucumber for our family. I reduced the amounts as one person suggested and it turned out great. Note to self (as I will be making again): 1 cucumber, 1 small onion, 1/2 c vinegar, 1/4 c water, 1/4 c sugar (but try reducing to 2 T next time), & 1/2 t dried dill. I salted cucumbers after slicing, Otherwise followed directions. Prepared in morning, served for dinner.

MAKE IT 0 POINTS: I've made this recipe for years, but with a couple adjustments. I use equal amounts of vinegar (I use cider vinegar), water and Splenda, instead of sugar because I follow Weight Watchers. This makes it 0 points. I don't salt it either. The liquid can be used for another batch, but it won't be quite as strong. This is great with garden fresh cucumbers and the Walla Walla sweet onions we get in the Pacific NW, but any good sweet onion will work.

I was a little nervous about the amount of sugar (I used splenda for a low carb version) and vinegar, it seems like one always over powers the other. However this turned out just perfect! I brought it to work and everyone wanted the recipie, I just made my second batch this week!

Excellent recipe! This has become a regular dish in my house. Quick and easy...tastes great. I've also added grape and/or cherry tomatoes.

I'm so happy how this turned out. I used the original recipe and did not have the time to marinate for an hour. I refrigerated for 30 minutes and tasted great to guests and myself.

Great for getting those you love to eat veggies. I have made this twice now and used 1/2 cup vinegar, 1/2 cup water and about 4 tbsp. sugar. It was just a bit to sweet and tangy the first time.

Good, but left me wanting a stronger vinegar taste, like the cucumber salad I grew up with. Would have loved to use fresh dill had it been available.

I used shallots rather than regular white onion... YUMMY :)

I really enjoyed this recipe, I have been looking for a cucumber salad that didn't have too much of a tart vinegar taste and this is it! I have made it twice already although I don't use the dill, I just don't like dill. Thanks!!

Just like Mom and Grandma used to make. Delicious!

Absolutely perfect! I left out the dill & used Cider Vinegar (what I had on hand). This was just like my grandmother used to make. I took it to a dinner party & every person asked me for the recipe. Can't wait to have too many cucumbers on hand again!

This recipe is similar to the cuc salad that I grew up with. My wife and I enjoy a little heat in many of our foods so I thinly sliced two jalepenos (these were not very hot) and added to the dish. Absolutely correct in letting the dish marinate and cool long enough. Awesome side.

This salad is so good... I really am at a loss for words to describe just how good it was. I didn't want to stop eating it!!! I used cucumbers out of my garden. Salt and peppered the onion, cucumber mix and added the dill with the liquids to boil. YUM

Very good ... I used organic apple cider vinegar. I didn't find it too sweet at all ... but do be sure to chill before serving.

This recipe was delicious! So easy to prepare and the longer it sits, that tastier it gets! I even through it on top of some greens and used the marinade as my salad dressing. Perfect summer meal. I also used 1/2 cup of sugar because my mother lacks my sweet tooth. Really great recipe and highly recommended. Thanks Jschmand!!

I was almost going to change the white onion to red, but I'm so glad I didn't. We had this withdinner a couple nights ago and Hubby loved it. The next day he ate all the leftover salad. Since there were only two us, you can imagine there was lots leftover. Very good, I didn't change anything.

Found this recipe on here two year's ago, and now every spring when the garden get's planted, we wait for the first fresh cucumber's to grow so we can make this wonderful salad. This has become a staple in our fridge. Have tried other recipes and they just don't taste as good as this one. This will stay with my family for year's to come.

This is the second time I'm making this recipe this week at the request of my family. Delicious! I agree that cooking the salt/pepper/dill along with the liquid and sugar blends the flavors better. Too much liquid, but worth it. I used fresh dill instead of dried, and red onion and both work well.

Very good. We added a couple of medium sized tomatoes, and used about 2 good sized cucumbers. It was great the first day, but better the next. This will be great recipe to use this summer with the abundance of tomatoes and cucumbers. Thanks!

Light and Fresh! I added some fresh diced tomatoes from the garden and it was just right! Other reviewers are correct--sugar can be reduced to taste-it was just a little too sweet.

Delicious. I have made this a number of times. Very refreshing.

I was looking for an alternative to the creamy cucumber salad that would withstand the heat. I omitted the onion (personal preference), used 1/3 cup water, 1/3 cup splenda, and 1/4 sugar. These were really good and so easy.

I was looking for a good cucumber salad to go along side a German dish I was making called rouladen. This was a perfect side for it. Tangy and tastes like pickles.

Delicious and refreshing. I took this recipe to a cook out, it was a big hit. A great recipe to use a garden's abundance of cucumbers. I doubled the recipe and added a few fresh basil leaves. I'm making again for another summer party.

This was good but too sweet for me. I reduced the sugar by half the second time I made it. Much better the second time around.

Needs salt! A little too sweet for my taste.

Very good salad...it was a big hit.

My mom has been making a version of this recipe since I was a kid. Great way to use up garden vegetables in the summer.

I've made this since I was a little girl but lost the recipe. The only thing I would add is to "sweat" the cucumbers and onions for 30 minutes before putting the salad together. To do this put the cucumbers and onion in a strainer and toss liberally with salt. This will keep your salad from becoming watery and make your onions have less bite.

This was a great summertime recipe! I used two english cucumbers, 3 small mini cukes, and a small purple onion. When I poured the vinegar into the measuring cup, I left it just below the 1 cup line and added a few dashes of red wine and balsamic vinegar. I used just a little less dill than the recipes called for. I also added just a few red pepper flakes since I like things hot. Yummy! This was so good I'm lucky any of it made it to the refrigerator to chill! Thank you for an awesome recipe!

I guess I'm not a big fan of cucumber salad after all. Did not like this at all. I am a walking sweet tooth but this was way too sweet. The salad looked beautiful but tasted aweful. Sorry!

I halved the recipe for 1-1/2 english cucumbers. Prepared this yesterday, tasted it, thought 3 stars at best, then let it sit overnight in the fridge. Tonight, it was 5 stars all the way.

This is quite good! I did decrease the sugar. A local place makes this, and it's wildly popular. They use red onions to make it prettier, which I will try next time. I tried adding fresh dill, but I'll leave it out next time. A great side dish! My daughter said it tastes like summer!

This is a refreshing alternative to having pickles. So light and slightly sweet. It's a great side dish at a bbq.

This was a really nice recipe...and that says a lot coming from me, since I tend to stay away from cucumbers due to the fact that I burp all day if I eat them! One thing I forgot to do was to cover them when they were in the fridge and everything tasted like cucumber for days. Especially the water and ice. Don't forget to cover them!! And make these again and again :)

Tangy, sweet and refreshing! I used red onion, half white vinegar and half red wine vinegar, and added minced chives. Served with blue cheese crumbled on top, to go with my apple stuffed pork chop. YUMSTER!

This was absolutely delicious. Exactly like my grandmother used to make. This is just wonderful with most any type of meat and or as a side dish with any meal. Very cool and refreshing on a hot summer day. The measurements of the ingredients were right on the nose. The dill kicks in a light, tangy zip to an already wonderful taste experience. It is the tang of the vinegar and the sweet of the added sugar that make this such a wonderful, unique, and yummny dish. Thanks so much for sharing this!

I didn't have any dill but I thought it still tasted great! Nice combo of sweet & tangy. I will be making this again.

Made this recipe yesterday for a picnic. Got rave reviews! Only thing I would add is to heavily salt the cukes and let sit in a colander for about an hour to remove excess water. Then rinse with water and drain them before mixing with other ingredients. Pickles will stay crisper. I used fresh dill, too. Great quick recipe!

This is a fantastic recipe! Only thing I changed was decreasing the amount of dill weed.

Not bad, but a little too sweet (and tangy) for my taste. I don't think it was a great hit with my roommates, either. I'll try it again, but next time with a little less sugar. Probably good with tomatoes, also.

These were DELICIOUS! A neighbor pawned a few huge cucumbers from her garden off on my daughter, leaving me to figure out what to do with them. I took two of them to make this recipe. My only changes: I didn't peel the cucumbers at all. I also used about 1/3 rice vinegar, 1/3 balsamic vinegar, and 1/3 white vinegar (I was using up bottles of the first two). I prefer the taste of the other vinegars to the white. My 3 year old daughter loved the cucumbers as well! Next time, I'll probably throw some tomatoes in too.

I really liked this recipe. I cant wait to try it in the summer when cucumbers are actually in season. I did not add the dill and cut the sugar down quite a bit. I also used a red onion instead of white. Will make again!!!