• 4 cucumbers, peeled or not, to taste and thinly sliced
• 1 yellow onion, thinly sliced
• 1 cup white vinegar
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tsp dried dill
• 1 clove garlic, finely minced

1. Pour water, vinegar and sugar into a medium saucepan.
2. Bring to a boil, stirring just until sugar is dissolved.
3. Remove from heat.
4. Stir in dill and garlic.
5. In a non-reactive dish, place cucumber slices and onions.
6. Pour liquid over them.
7. Cover tightly.
8. Refrigerate until well chilled.

This is a salad I made as an attempt to resemble a delicious salad my dad used to bring home from the kosher deli when I was a child. This recipe is better if made a day ahead. Keeps for 7 - 10 days in the fridge and will serve 4-6 people.