Cool Cucumber Salad
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.