Chilled Cucumber Salad
Servings: 6 servings
Time: Start to Finish: 2 hours
1 European cucumber, thinly sliced
1 small red onion—peeled, halved and thinly sliced
1 garlic clove, peeled and smashed
4 sprigs fresh dill
1½ cups seasoned rice vinegar
1. In a medium glass bowl, toss together the cucumber, onion, garlic and dill.
2. Pour the vinegar over the cucumber mixture. The cucumber slices should be submerged in the vinegar; if they aren’t, you can weigh them down with a second bowl.
3. Transfer the bowl to the refrigerator and marinate to develop the flavor, at least 1½ hours. (The longer you let the salad marinate, the more intense the flavor will be.) Serve chilled.
Note: The marinated cucumbers will keep, covered and refrigerated, for up to a week and a half.