Ingredients
6
cups thinly sliced cucumbers
2
small onions, sliced
1
medium carrot, thinly sliced ( 1/2 cup)
1 3/4
cups sugar
1
cup white or cider vinegar
2
tablespoons salt
1
tablespoon chopped fresh or 1 teaspoon dried dill weed
Preparation
In 2 1/2- or 3-quart glass container, layer cucumbers, onions and carrot. Mix remaining ingredients until sugar is dissolved; pour over vegetables.
Cover and refrigerate at least 24 hours but no longer than 2 weeks.
