My Mama's Cucumber and Onion Salad

• 3 English cucumbers, medium
• 1 Red onion, medium
• 1 cup White vinegar
• 0.5 cup Granulated sugar
• 0.25 cup Water
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh dill, chopped

1. 1

   First off, you'll want to thinly slice those cucumbers and the red onion. I use a mandoline for this so they're all nice and even, like thin little coins. Pile 'em up in a big glass bowl, you'll see the colors just pop.

2. 2

   Now, in a small saucepan, combine the white vinegar, sugar, water, salt, and black pepper. Bring it to a simmer over medium heat, stirring until the sugar is completely dissolved and the mixture is clear. Watch out for it boiling over – just a gentle simmer is what we need.

3. 3

   Carefully pour that warm vinegar mixture over your sliced cucumbers and onions in the bowl. Give it a gentle stir so everything gets a good coating, and you'll notice the onions start to lose some of their sharp edge as they soften slightly.

4. 4

   Cover the bowl and pop it in the refrigerator. Let it chill for at least an hour, or even better, two or three, until the cucumbers are crisp and the whole salad feels refreshingly cold to the touch.

5. 5

   Just before serving, stir in the fresh dill. You'll smell that lovely herbal scent as you mix it in, and it really brightens everything up. Give it a taste – if it needs a little more salt or pepper, now's your chance.

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