Recipe by Sandra Curtis

My dear friend Sandee is visiting this week.  The one thing she and I have always done together is cook.  Sometimes we end up spending so much time trying to figure exactly what we want to cook, we end up running out of time to cook.  She made this for us with last night's dinner and it was so refreshing, simple and delicious. I had to include it with this week's recipes.

2 Seedless Cucumber

1 TB Salt

1/3 cup White Wine Vinegar or Cider Vinegar

2 tsp Sugar

1 handful fresh Dill (optional)

1/2 tsp Fennel Seeds (optional)

Use a fork to score the sides of the cucumbers lengthwise.  Slice thin, done with the slicing edge of a grater, slicing disk of a food processor or using a mandolin. If using dill, chop finely.  Mix vinegar with the salt, sugar, and garlic.  Add the dill or fennel seeds, if desired, stir.  Add the dressing to the sliced cucumber and marinate, covered and chill at least 1 hour and up to 6 hours.