—Linda Graber, Archbold, Ohio
- 1/4 cup white vinegar
- 2 tablespoons canola oil
- 1/4 cup minced fresh dill or 1 tablespoon dill weed
- 1 teaspoon sugar
- 3 to 4 small cucumbers, peeled and sliced
- In a bowl, combine vinegar, oil, dill and sugar. Add cucumbers and stir well. Refrigerate until serving. Yield: 6 servings.
Originally published as Dilly Cucumbers in Country Woman July/August 1994, p37
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