3/4 tsp (4 mL) granulated sugar
2 tbsp (25 mL) white vinegar
1 mild white onion (such as Vidalia), sliced
4 cups (1 L) coarsely chopped peeled English cucumber 2 large tomatoes, coarsely chopped
3 tbsp (50 mL) canola or vegetable oil
2 tbsp (25 mL) chopped fresh dill (or 1 tsp/5 mL dried dillweed)
1/4 tsp (1 mL) each salt, pepper and celery salt
Preparation:
In large bowl, dissolve sugar in vinegar; add onion and mix. Marinate for 30 minutes, stirring occasionally. (Make-ahead: Cover and marinate for up to 4 hours.)
Add cucumber and tomatoes. Stir in oil, dill, salt, pepper and celery salt.
2 tbsp (25 mL) white vinegar
1 mild white onion (such as Vidalia), sliced
4 cups (1 L) coarsely chopped peeled English cucumber 2 large tomatoes, coarsely chopped
3 tbsp (50 mL) canola or vegetable oil
2 tbsp (25 mL) chopped fresh dill (or 1 tsp/5 mL dried dillweed)
1/4 tsp (1 mL) each salt, pepper and celery salt
Preparation:
In large bowl, dissolve sugar in vinegar; add onion and mix. Marinate for 30 minutes, stirring occasionally. (Make-ahead: Cover and marinate for up to 4 hours.)
Add cucumber and tomatoes. Stir in oil, dill, salt, pepper and celery salt.
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