Cucumber SaladBetty Crocker Kitchens | Recipe Cart
In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
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Cooking tools:
- Airtight container
- Mixing bowl
- Colander
- Refrigerator
Ingredients
- medium cucumbers, thinly sliced
- cup cider or white vinegar
- cup water
- tablespoons sugar
- teaspoon salt
- teaspoon pepper
- Chopped fresh dill weed or parsley, if desired
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