Recipe courtesy of Kimberly Schlapman

Cool Cucumber Salad

  • Level: Easy
  • Total: 3 hr 10 min
  • Prep: 5 min
  • Inactive: 3 hr
  • Cook: 5 min
  • Yield: 4 to 6 servings
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Ingredients

1 cup white vinegar

3/4 cup sugar

2 English cucumbers, thinly sliced into half moons

1 small Vidalia onion, thinly sliced

1 tablespoon chopped fresh tarragon

1 teaspoon salt

Directions

Combine the vinegar, sugar and 1/2 cup water in a pan and bring to boil over medium-high heat. Pour over the cucumbers and onions in a heatproof container. Add the tarragon and salt, and gently toss. Refrigerate for several hours before serving.

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