Spicy Cucumber Salad

6 medium cucumbers

1 cup thinly sliced red onion

1 cup chopped fresh dill

1¼ cups sugar

1 cup apple cider vinegar

1 teaspoon salt

½ teaspoon coarse black

pepper

¼ teaspoon red pepper flakes

Using the ribbon disc, add one piece of

cucumber to food chamber. Process until

sliced. Repeat with remaining cucumbers. In a

bowl, mix cucumbers, onion, and dill.

In a small saucepan over medium high heat,

bring remaining ingredients to a rolling boil.

Add vinegar mixture to cucumbers. Stir until

well blended. Cool. Refrigerate overnight for

flavors to blend.

Created, tested and approved by the Hamilton Beach Test Kitchen