1/4 c. red wine vinegar
2 T. fresh dill, chopped
1 T. canola oil
2 t. sugar
1 t. salt
3 medium English cucumbers, thinly sliced
1/2 c. red onion, thinly sliced
1/2 c. sliced and pitted Kalamata olives
In a large bowl combine vinegar, dill, oil, sugar, and salt. Stir in cucumbers, red onion, and olives. Cover and chill at least 2 hours before serving.
Makes 12 servings.
Adapted from Better Homes & Gardens magazine, May 2024, p. 98.
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