Cucumber salad

This salad is the perfect side dish for summer. It is crunchy, light, and slightly sweet. The best cucumbers for this salad are the long skinny ones that are wrapped in plastic at the store. The reason they're so good for this is because they don't have big seeds like the other cucumbers. If you use regular cucumbers just scoop out all the seeds before you slice them.

Ingredients:

1 English cucumber
1/4 of a small red onion
1 garlic clove
1/4 cup rice vinegar or white wine vinegar
1/4 cup water
1 rounded tablespoon sugar
1/8 teaspoon salt
1/2 teaspoon dill weed

Directions:

Slice the cucumbers and red onion as thinly as humanly possible and throw them into a non-reactive (not metal) bowl. Smash a garlic clove but don't chop it at all (you want it to be big enough to pick out later). Throw that into the bowl too. Add the vinegar, water, sugar, salt, and dill and mix it well to combine everything. Cover the bowl with plastic wrap and refrigerate overnight if possible, but at least for a couple hours. Honestly, it is edible right away but it gets better once the cucumbers start to soften and soak up all the other flavors. Just pick out the garlic clove before you eat it. After it has soaked overnight you may also want to drain some of the liquid off too.