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
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