I eat salad every day for lunch, but when my friends gave me 10 cucumbers, I knew there was no way I'd be able to eat them before they went bad.  I thought about making cucumber sandwiches.  You know the ones I'm talking about- the little sandwiches made on white bread with the crust cut off that the little old ladies always brought to church potluck dinners when we were kids.  But I decided instead to make a nice, light cucumber salad.

I decided to make cucumber salad not only because it's light, but because it will last longer in the fridge than a cucumber sandwich. If you store your cucumber salad in a jar with a good seal, it'll last about two months in the fridge.  That means if you make it now, by the time fall rolls around and you're craving a sweet taste of summer, you'll be able to!

Here's how I made my cucumber salad:

You'll need:
4 large cucumbers, sliced
1 large onion, sliced as thinly as you can get it
1 tablespoon dried dill weed (fresh is always better, but this is what I had on hand)
1/2 cup white sugar
1/2 cup vinegar (white is best, but I used apple cider again, because it's what I had)
1/2 cup water
Pinch of salt

Directions (trust me, it doesn't get any easier than this!):

Put the cucumbers, onion and dill in a large bowl and mix it up.

Put the rest of the ingredients in another bowl and stir until the sugar has dissolved.

Pour the mixture with the sugar all over the cucumbers, onions and dill.

Cover and refrigerate at least 2 hours, but if you really want the flavors to merge beautifully, I recommend letting it chill out in the fridge for a full day.

Told you- super simple, just the way I like recipes to be!