2 medium cucumbers, thinly sliced
1/3 cup cider or white vinegar
1/3 cup water
2 Tbsp sugar
1/2 tsp salt
1/8 tsp pepper
Dill weed or parsley, if desired
Place cucumbers in small bowl. Shake remaining ingredients except dill weed/parsley. Pour over cucumbers. Cover and refrigerate at least 3hrs to blend flavors.
Drain salad, sprinkle with dill/parsley.
Recipe from Betty Crocker’s Cookbook.