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[av_heading heading=’Cucumber Salad’ tag=’h2′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”][/av_heading]
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“Be careful about reading health books. You may die of a misprint.”
― Mark Twain
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- 2 long English cucumbers
- 1 medium onion
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1 Tbsp sugar (or coconut sugar or sweetener of choice)
- 1/3 cup fresh dill chopped
- 1 tbsp salt
- 1/2 tsp black pepper
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- Slice the cucumber in half and then in slices;
- Slice the onion into thin stripes;
- Mix cucumber and onions in a large bowl;
- Season with salt and pepper;
- Mix white wine vinegar, water, sugar into a small bowl;
- Pour over the cucumbers and onions, and stir;
- Sprinkle some fresh chopped dill and stir.
Recipe Notes
If you are not planning to eat the salad right away, or if you are planning to refrigerate it overnight, make sure you follow this step:
- Before making the recipe above, season the sliced cucumbers with salt and place them in a colander (strainer) sitting in a bowl in the refrigerator for about 30 minutes to 1 hour;
- Allow the salt to draw out the excess moisture;
- Once the cucumbers have drained, discard the liquid and continue with the recipe.
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