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Cucumber and Tomato Salad

Source of Recipe

From "Oh Gussie!" by Kimberly Schlapman


Recipe Introduction

"As much as I love sweets, I love sour flavors, too. I was one of the kids who would opt for a big dill pickle at the picture show or ball field concession stand. This easy-to-prepare, lightly pickled salad has the right amount of sweet and sour for me."

List of Ingredients

â—¦ 1 cup distilled white vinegar
â—¦ ¾ cup sugar
â—¦ 3 cucumbers, halved lengthwise, seeded, and cut crosswise into half-moons
â—¦ 1 medium sweet onion, thinly sliced
â—¦ 4 tomatoes, cut into medium dice
â—¦ 2 teaspoons chopped fresh dill
â—¦ ¼ teaspoon salt


Recipe

Combine the vinegar, sugar, and ½ cup water in a small saucepan and bring to a boil over medium heat, stirring until the sugar dissolves. Remove from the heat and cool.

Place the cucumbers, onion, and tomatoes in a large glass bowl. Pour the liquid over the vegetables and add the dill and salt. Gently toss. Refrigerate for at least 6 hours or up to 3 days.

Makes 8 servings