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Ingredients
| cucumbers: 8 |
| onions - red: 1 onion |
| white wine vinegar: 1/2 cup |
| olive oil: 1/2 cup |
| granulated sugar: 1/4 cup |
| paprika: 1 Tbl |
| fresh dill weed (sprigs): 1 Tbl |
| salt |
Tangy Cucumber Salad
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
9 serving(s)
Tags
- Peel cucumbers then slice in half, length wise, scoop out seeds.
- Slice cucmbers into 1 to 2 inch chunks and put in colander.
- Sprinkle cucumbers with alot of salt.
- Mix well.
- Let cucumbers sit for 30 minutes.
- Slice red onion in half.
- Slice halves to make thin, crescent shaped pieces of onion.
- Put onion in large bowl.
- While cucumbers sit, mix sauce.
- In a small plastic bowl with lid, mix vinegar, oil, sugar, paprika and dill.
- Put the lid on and shake to mix.
- Set aside.
- Rinse cucumbers well and press water out.
- Put cucumbers in bowl with onions.
- Pour sauce over cucumber/onion mixture and mix well.
- Cover and put into refrigerator to chill for 1 hour.