I was looking for a recipe of this to replicate something my aunt made a few years ago. I found a bunch of recipes, but settled on this one because of the helpful reviews that suggested different vinegar to sugar to water ratios. I'm sure this exact recipe would have been just as good, but I think others should at least double the liquid to completely cover the cukes and onions. I ended up using 2 cups of vinegar, 1 cup of water, only a teaspoon of dill, and 1 and 1/4 cups of sugar, but if you want less sweetness then 3/4 cups is probably good. Also, it probably depends on how you store them to marinate. I portioned the cucumbers and onions into mason jars and then poured the vinegar solution on top, which left me with a little extra liquid. Also, I do suggest sprinkling the cucumbers with salt immediately after slicing them and letting them set for an hour or two to draw out extra liquid in the cukes which would otherwise dilute the vinegar solution. I would also let them marinate overnight at least. Other recipes I looked at suggested an ideal 24 hours for marinating, but 1 hour is just not enough for the vinegar solution to penetrate in my opinion. Anyway, they were a big hit at dinner. Even my cucumber-hating father liked them and told me that I was the only person in 50 years that could get him to eat a cucumber. Job well done.
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I was looking for a recipe of this to replicate something my aunt made a few years ago. I...