10-12 small pickle-sized cucumbers, cut into thick slices 1/2 – 3/4 cup red wine vinegar 1/2 cup water 2 teaspoons dill (fresh or dried) 1 – 2 teaspoons salt (depending on how salty you like them) 1/2 teaspoon sugar
1 teaspoon black pepper
Mix all ingredients in a large bowl. Check for seasoning. Make sure all the cucumbers are covered by the liquid. Cover and refrigerate for at least 3 hours. Serve cold.
Adapted from Sing For Your Supper blog
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This recipe was most recently featured in
Boston Organics Newsletter No. 34 of 2013.