Cucumber Crisps Recipe
Ingredients
| 2 medium-size cucumbers, sliced, but not pared (about 2 cups) | ||
| Red onions | 2 Large, thinly sliced | |
| Salt | 2 Teaspoon | |
| White vinegar | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Dill | 1/4 Cup (16 tbs), chopped | |
Directions
1 Mix cucumbers, onions and salt in a large glass or ceramic bowl; pour in ice water to cover; cover with plastic wrap. Let stand overnight in refrigerator.
2 Drain vegetables well.
3 Bring vinegar, water and sugar to boiling, stirring constantly, in a medium-size saucepan; stir in dill; pour over vegetables; stir to mix well. Cover bowl with plastic wrap.
4 Allow to stand in refrigerator at least 2 days to develop flavor before serving.
2 Drain vegetables well.
3 Bring vinegar, water and sugar to boiling, stirring constantly, in a medium-size saucepan; stir in dill; pour over vegetables; stir to mix well. Cover bowl with plastic wrap.
4 Allow to stand in refrigerator at least 2 days to develop flavor before serving.
Chef
