Summer Cucumber Salad
Start by slicing up three to four large cucumbers and two medium onions.
Slice the onions very thin.
In a saucepan combine one-cup sugar, ½ cup vinegar, ½ cup water and one teaspoon salt. Bring the liquid to a boil and cook for one minute, or until sugar is dissolved.
Pour liquid over the cucumbers, onions and 3 tablespoons of minced fresh dill (or a tablespoon of dill weed)
Coat everything evenly, cover and let it chill for at least 3 hours.
It's best chilled all night.
