Last month, my husband and I celebrated our wedding anniversary. Even though we celebrated at that point, I couldn't let yesterday go by without acknowledging its importance. Yesterday marked 10 years that my husband and I have been together. I wanted to make a special dinner for him. He's a big seafood fan, so I decided to make the tilapia that my sister posted some time ago. You can find that recipe here-- it is really a good one! One thing that Rachel did say was that there was a bit of heat with this crust due to the red pepper flakes. I knew my husband would love that aspect of it, but I don't do real well with a lot of extra heat. Rather than adjust the seasoning, I made it as she recommended and chose this cucumber salad to be a 'cool' balance to the heat. This salad was incredibly easy to make and came together very quickly. The only thing to note is that it tastes much better served very cold, so make sure that you allow plenty of time to leave it in the fridge before serving. Now that everyone's cucumbers are coming out of their gardens, it is a great, economical choice for a side dish!
Marinated Cucumber Salad
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, more or less to taste
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
***Important note: Don't make the vinegar solution before chopping the cucumber because it's important that the vinegar solution be hot when poured over the vegetables to ensure proper flavoring.