Made with three kinds of vinegar, this dill cucumber salad is deliciously briney and pairs nicely with your favorite barbecue mains.
Combine the sliced cucumbers in a colander set inside a medium size bowl and sprinkle with the salt and sugar. Place in the refridgerator for about 1 hour.
Drain the cucumbers. Add the onion, vinegars, water and dill.
Serve or refrigerate. The cucumbers will become more pickled as they sit.
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