by Lindsay Weiss posted in Life

If your neck of the woods is as hot and steamy as mine, you'll welcome this recipe. We have some family friends with a bountiful garden and they gifted me with eleventy billion cucumbers last week, so I've been itching to use them up. Both my husband and I remember our moms making a cucumber salad but neither one of us knew how to make it, so we started experimenting.
Eleventy billion cucumbers later, here's our "secret" recipe. (Actually, I think this recipe is pretty standard, give or take a few smidges.)
If you don't want to fire up your oven, this salad is a perfect compliment to grilled ANYTHING.

Cool As A Cucumber Salad
We find the salad so much better when you take the time to salt the cucumbers first and let them sit to draw out all the extra water. Once you drain the excess, the salad is all about the cucumbers!
5 small to medium cucumbers, thinly sliced

1 teaspoon salt

1 small white onion, thinly sliced

1 cup white vinegar

1/2 cup water

1/2 cup white sugar

1 tablespoon dried dill, or to taste
Sprinkle sliced cucumbers with salt and toss to combine. Cover with plastic wrap and let sit in the fridge for 2-3 hours. This will draw the excess water out of the cukes so your finished salad is not so runny and diluted. Drain out water before proceeding with recipe.
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water, and sugar in a saucepan over medium-high heat. Bring to a boil, and pour o...