Here is another one of our favorite side dishes, with fresh garden produce, for summer cook outs. I would think that most already know how to do this; but here is my take on it.
2 medium cucumbers
2 medium tomatoes
1 large sweet onion
1 cup of white vinegar, I use white wine or rice vinegar
2 to 3 Tbs. olive oil
Dill weed to taste or some fresh dill heads
Fresh garlic to taste or I use dried garlic flakes
Sea salt to taste
Fresh ground pepper to taste
Water to cover
I usually make mine in a 2.5 quart dish with cover. I slice up the cucumbers about 1/8 inch thick and if it looks too large I cut in half and remove the seeds before slicing. The tomatoes I cut into wedges and halve them for bite size pieces. I slice the onions or cut into wedges. I usually just mix it all up, cover with water and place covered dish in the fridge.
This time I decided to do it a little different. I mixed up the veggies added the seasonings and let set for a half hour to get happy. I don’t measure the seasonings but use about 1 Tbs. dried garlic flakes, heaping tsp. salt and some grinds from a pepper mill. This time I had fresh dill heads to use, 3 of them. The olive oil is about three turns from my oil bottle and I use ELOO.
After it set for a half hour, I added the ELOO, vinegar and water to cover and let set about 45 minutes before covering and in the fridge. I always measure the vinegar and one cup with water to cover works for me. It needs to set in the fridge 4 or five hours before serving, for me overnight in the fridge is best.
Did the setting out help? I think it did we had it with the last of my ham salad last night for supper.
Veggies and seasoning getting Happy
Oil Vinegar and water added
Smokin Don
