Recipe: Cucumber Salad

Nate and I are on a big cucumber salad kick right now.  (There could be worse things to binge eat, right?)

We make a batch once a week in a large pyrex bowl, usually on Sundays after our weekly trip to the grocery store, and its become my go-to snack or instant dinner side (if you're looking to add another veggie).  The longer the cucumber's "marinate", the better the salad - that is, if you don't eat it all the first few days like we seem to do!

Nate has been tormenting me that we're really just making homemade pickles.  But I refuse to admit that this delicious salad is anything but cucumbers with "dressing".  Pickles = gross!!  So yeah, my fellow pickle haters out there - this looks, smells and taste nothing like those sour smelly things, I promise! :)

Here's our recipe - I apologize for the less than accurate measurements as we just eyeball the ingredients.  I promise its more fun that way, and you really can't mess it up!

Ingredients:

• 4 large cucumbers
• Red or yellow onions - your choice!
• Water
• White wine vinegar
• Dill weed
• Sugar
• Red pepper flakes
• Large bowl with lid

Directions:
1. Peel your cucumbers completely or leaving a little strip of green in between each peel.

via ShockinglyDelicious

2. Cut the cucumber into thin slices and add to a large bowl (bigger than the one in the picture below)

via ShockinglyDelicious

3. Slice your onion into small rounded slices and add to your bowl.

4. Next add 3 parts white wine vinegar and 1 part water until all the cucumbers and onions are covered (sort of like a crock pot recipe).

5. Add about a little bit of sugar - maybe a teaspoon? (We don't like it too sweet) Stir.

6. Add a couple big shakes of dill weed.  (We love the dill flavor!)  Stir.

7. For a little zing, add a shake or two of red pepper flakes.

8. Cover your bowl and place in the fridge...you're cucumber salad is ready to eat when you are!