Yields: 5 Servings

Dilly Cucumbers


  • 3/4 cups REGINA White Wine Vinegar
  • 1 tablespoon sugar
  • 1 1/2 tablespoon dried dillweed
  • 1 1/2 quart cucumber, peeled, thinley sliced
  • 1 cup onion, thinly sliced, seperated into rings


In large bowl, whisk together vinegar, sugar and dill until sugar is dissolved. Add cucumbers and onions, tossing to coat well; cover. Refrigerate 6 hours or overnight, stirring ocasionally. Store, refrigerated, up to 3 days.
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