SALT AND VINEGAR CUCUMBERS
1/4 C. white wine vinegar
2 Tbsp. solive oil
2 Tsp. granulated sugar
1 1/4 tsp. flaky sea salt, plus more as needed
Freshly ground black pepper
2 Pounds cucumbers (about 4 medium)
1/4 C. chopped fresh dill
HOW TO MAKE:
1-Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
2-Slice the cucumbers into thin 1/8-inch-thick rounds.
3-Place them in the bowl, add the dill, and toss to combine.
4-Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to come together.
4-Taste and season with more salt and pepper as needed before serving.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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