Recipe courtesy of Kimberly Schlapman
Recipe courtesy of Kimberly Schlapman
Watch how to make this recipe.
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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- Level: Easy
- Total: 3 hr 10 min
- Prep: 5 min
- Inactive: 3 hr
- Cook: 5 min
- Yield: 4 to 6 servings
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.
