INGREDIENTS:

• 2 English cucumbers
• 2Tablespoons of sugar
• ¼ cup RockyMountain Olive Oil Champagne Wine Vinegar
• 4 heftypinches of flaky salt
• 3-4 grindsof black pepper
• 2Tablespoons of fresh dill, snipped into 2” pieces
• 1/2 Vidaliaonion, sliced into thin half-moons

DIRECTIONS:

Wash thecucumbers, herbs and onions. Chop the onion into thin half-moons. Cut the endsof the cucumbers and slice into 1/8-inch-thick slices.

Pile the cucumberslices into a shallow bowl. Sprinkle the sugar over the slices and cover thebowl loosely with plastic wrap. Put in the freezer and chill for ½ hour.

While the cucumberschill, they will produce liquid. Remove the cucumbers from the freezer anddrain them in a colander and pat dry with a clean kitchen towel.

Put thecucumbers back in the bowl and drizzle the vinegar over them evenly and stirwell to coat. Add the salt and pepper and stir to combine. Toss in the dill andthe chopped onions and toss to combine.

Refrigerateuntil ready to serve, for at least 1-2 hours. They are still usable in the nextday or too, but will not be quite as crisp.