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This version of a classic cucumber onion salad uses Dill Weed and Lemon Sugar for a zesty twist. This light, refreshing side dish is a great summer option for using locally grown vegetables!
From The Spice & Tea Exchange®1 TBS Dill Weed2 tsp Lemon Sugar1 tsp 4 Peppercorn Spice Blend, ground½ tsp Himalayan Fine Mineral Salt¼ cup Organic Extra Virgin Olive Oil
From the Grocer3 large cucumbers, washed and thinly sliced1 large sweet onion, thinly sliced¾ cup apple cider vinegar2 TBS water
COMBINE sliced cucumbers and sliced onions in a large bowl with a tight-fitting lid.MIX Dill Weed, Lemon Sugar, 4 Peppercorn Spice Blend, and Himalayan Fine Mineral Salt together in a small bowl. Stir in apple cider vinegar and water.WHISK Organic Extra Virgin Olive Oil in slowly.POUR over cucumbers and onions, toss gently to coat.COVER and refrigerate overnight or for at least 12 hours to allow flavors to meld.REMOVE cucumbers and onions with slotted spoon and serve.Yield: 4 servings Total Time: 12½ hrs Prep: 30 mins Cook: N/A
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