I’ll probably substitute finely sliced basil for the dill called for in the recipe since I’ve got a pot of basil growing on my back deck, and dill, although my absolute favorite herb, is not something that has ever grown well for me.
Ingredients:
2 large cucumbers, peeled and sliced Kosher salt and freshly ground black pepper 2 tablespoons apple cider vinegar 1/4 teaspoon sugar 1/4 teaspoon chile flakes Dill sprigs, for garnish
Preparation:
Arrange the cucumber slices on a large platter in a single layer. Sprinkle with salt and pepper, cover with plastic wrap, and refrigerate for 1 hour.
Whisk the vinegar, sugar, and chile flakes in a large bowl. Discard any accumulated juices on the cucumber platter. Add the cucumbers to the vinegar mixture and toss well. Return to the platter in a single layer. Cover with plastic wrap and refrigerate for 3 to 4 hours.
Transfer to a serving dish and garnish with dill.