4 c. sliced cucumbers
1/4 c cider vinegar
1/4 c. water
1/2 tsp. salt
2 Tb. sugar
1/2 tsp. dried dill weed
Slice the cucumbers thinly, but not paper thin.
Combine the remaining ingredients and stir to dissolve the sugar and salt
Pour over the cucumbers and refrigerate for several hours. (The cucumbers can be served immediately, but are better after a few hours.)
Remove from the liquid to serve.
Recipe from www.glutenfreehomemaker.com