Cool Cucumber Salad

Country music group Little Big Town's Kimberly Schlapman shares her recipe for slightly sweet, tarragon-flavored cucumbers.
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Yield: 4-6 servings


  • 1 cup white vinegar
  • ½ cup water
  • ¾ cup sugar
  • 2 English cucumbers, thinly sliced into half moons
  • 1 small Vidalia onion, thinly sliced
  • 1 tablespoon chopped tarragon
  • 1 teaspoon salt


Combine vinegar, water and sugar in pan and bring to boil over medium-high heat. Pour over cucumbers and onions. Add tarragon and salt, and gently toss. Refrigerate for several hours before serving.

Note: These cucumbers are the perfect base for Kimberly's Hot-Dipped Chicken sandwich on Texas toast.

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