We have some friends that are growing lots of yummy veggies and they just happened to have an excess of cucumbers and I was one of the lucky recipients of the overflow! I knew immediately that I would be trying this new cucumber recipe.
Cucumber salad is one of my favorite foods and dill is pretty much the best herb ever so I knew this would be a win for me. Plus, I didn’t have to share (or so I thought) since Joel doesn’t like cucumbers. Well, I didn’t factor in little man. As I was feeding him his lunch, I was munching on these yummy cukes.
Noah quickly started whining and pointing at my bowl. I cut up a cucumber and put it on his tray and he proceeded to shove every piece in his mouth then whine for more.
He let me know when I wasn’t feeding him fast enough.
I think he loved them just as much as I did.
- 1 large cucumber, peeled and thinly sliced
- Kosher salt
- 3/4 Tbsp. granulated sugar
- 2 Tbsp. white vinegar
- 1/4 tsp. dried dill
Place the thinly sliced cucumbers into a colander and sprinkle lightly with kosher salt. Leave in the sink to drain for 15 minutes.
Meanwhile, whisk together 1/2 teaspoon salt, sugar, white vinegar and dill together. Set aside.
Shake colander well to get as much liquid off the cucumbers as possible. Add cucumbers to vinegar mixture and toss to coat. Place in fridge for 1 to 3 hours to allow flavors to mingle.