- 2 English cucumbers
- 2 Tablespoons of sugar
- ¼ cup Rocky Mountain Olive Oil Champagne Wine Vinegar
- 4 hefty pinches of flaky salt
- 3-4 grinds of black pepper
- 2 Tablespoons of fresh dill, snipped into 2” pieces
- 1/2 Vidalia onion, sliced into thin half-moons
Wash the cucumbers, herbs and onions. Chop the onion into thin half-moons. Cut the ends of the cucumbers and slice into 1/8-inch-thick slices.
Pile the cucumber slices into a shallow bowl. Sprinkle the sugar over the slices and cover the bowl loosely with plastic wrap. Put in the freezer and chill for ½ hour.
While the cucumbers chill, they will produce liquid. Remove the cucumbers from the freezer and drain them in a colander and pat dry with a clean kitchen towel.
Put the cucumbers back in the bowl and drizzle the vinegar over them evenly and stir well to coat. Add the salt and pepper and stir to combine. Toss in the dill and the chopped onions and toss to combine.
Refrigerate until ready to serve, for at least 1-2 hours. They are still usable in the next day or too, but will not be quite as crisp.