Pickled Cucumber Salad

This Fresh Pickled Cucumber Salad stays in the refrigerator for up to two months, but never lasts that long! It’s better as it sits, and I love it as a snack. This will make 2 quarts.Ingredients:Advertissement4 medium cucumbers, thinly sliced1 small onion, thinly sliced1 cup white vinegar1/2 cup water2 tablespoons sugar1 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon garlic powder1/4 teaspoon red pepper flakes (optional)Fresh dill, chopped (optional)Instructions:In a large bowl, combine the sliced cucumbers and onions.In a separate saucepan, combine vinegar, water, sugar, salt, pepper, garlic powder, and red pepper flakes. Bring to a simmer, stirring occasionally, until sugar dissolves.Pour the vinegar mixture over the cucumbers and onions, and stir to combine.Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight for best flavor.Garnish with fresh dill before serving. Enjoy as a snack or side dish!Enjoy!