Cucumber Salad

Author: Stephen Michael Farkas (“An old family recipe.”)

Ingredients

2 12-inch long cucumbers
1 green or sweet pepper, seeded, cut into strips or rings
1 sweet Walla Walla onion, cut into rings

Dressing
1 cup sugar or honey
1/2 cup white vinegar
1 clove garlic, crushed
1 tablespoon fresh dill, chopped

Instructions

Strip and peel cucumbers, then serrate with a fork on unpeeled strip areas. Slice diagonally in 1/4-inch thick slices. Layer slices in a colander, lightly salting each layer. Add pepper and onion. Allow to drain for at least 1/2 hour. Meanwhile combine sugar or honey, vinegar, and garlic in a saucepan. Heat to dissolve sugar/honey. Remove from heat and add chopped dill. Cool to room temperature. Put drained cucumbers, pepper, and onions slices in a bowl; pour syrup over and stir to coat. Cover and refrigerate 2 hours or overnight.