Super YUM! I really enjoyed this a lot, especially the trip down (childhood) memory lane! :) Since I was the only one eating this (my hubs does not like cucumbers), I just used one large English cucumber and less than half of a white onion. As Chef Joy did, I too adjusted the marinade ratios: 1/2 c. vinegar, 1/4 c. sugar, 1/4 c. water & 1/2 t dill. I also seasoned my cut cuke with 1/2 T salt, allowed it to "sweat" for a couple of hours, poured off the water (did not rinse) and then proceeded as directed. For those of you who think this is too watery, sweating beforehand IS the answer (FYI, salt draws OUT water). NOTE: English cucumbers are a better choice here. Although not totally seedless, they contain less of them and are therefore not as bitter as their regular, waxy counterparts. There are many differences between the two, but this is the main one. Look for English cuckes near the regular variety, wrapped in plastic. One more thing.... It is not necessary to allow everything to marinate overnight, but do refrigerate for at least a couple of hours (I marinated my salad for 5-6). Served with grilled hot dogs & macaroni & cheese, this was a delicious summer meal. I'm definitely adding this to my recipe box. Thanks JSCHMAND! :-)
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Super YUM! I really enjoyed this a lot, especially the trip down (childhood) memory lane! :)...