This is a family recipe that I have enjoyed many times over from childhood until now.  I can’t get enough of these tart and tangy cucumbers!

I like to make a batch while I’m doing my other weekly food prep.  They stay good all week long and get sweeter as the week progresses.  This is also a fabulous recipe to take to a get-together or summer BBQ.  I’m a bit late in sharing this one, unfortunately. I apologize for that since the local cucumber harvest is starting to dwindle.

Sweet and Sour Cucumbers

8 cups cucumbers, peeled and sliced (I made a 1/2 batch pictured below)
1 large onion, chopped
1 tsp. salt

(let the above sit in fridge overnight. If you are crunched for time, you can skip this step, but I don’t recommend skipping it)

Drain the next morning.

2-3 cups vinegar
1 cup sugar (you can use more or less depending on how sweet you want them)
1 hefty tsp. dill weed

Mix together and add to cucumber mixture.  Keeps in fridge for up to a week.

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Cucumbers, onion and salt prior to refrigeration

The finished product!