The Midwest is replete with cucumber salads. This one belonged to my grandmother, who used to chop the onions and sprinkle a little grocery-store paprika on top. Thought I’d pass along the recipe in time for graduations and Father’s Day BBQ’s. It makes 2-3 servings, but multiplies easily. Enjoy!
1/3 c. apple cider vinegar
2/3 c. water
¼ c. sugar
¼ c. olive or canola oil
Salt and pepper
1 cucumber, peeled, seeded and thinly sliced
½ small onion, thinly sliced
Whisk vinegar, water, and sugar together in a medium-sized bowl until sugar dissolves. Whisk in oil. Add cucumbers and onions and stir to combine. Marinate in the fridge for 4-24 hours. Serve at room temperature.