german cucumber salad
- 2 pounds small cucumbers, thinly sliced
- ¾ cup chopped fresh dill (or half as much dried)
- 4 tablespoons white vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar
- Salt to taste
- Note: you can use white balsamic in place of the regular white vinegar and then skip the sugar
Place the cucumbers in a large bowl and sprinkle with salt. Allow to sit for 10 minutes and drain.
Add dill, vinegar, olive oil, and sugar. Mix well to combine. Season with salt. Refrigerate at least one hour before serving.