CUCUMBER AND TOMATO SALAD

As much as I love sweets, I love sour flavors, too. I was one of the kids who would opt for a big dill pickle at the picture show or ball field concession stand. This easy-to-prepare, lightly pickled salad has the right amount of sweet and sour for me.

Makes 8 servings

1 CUP DISTILLED WHITE VINEGAR

¾ CUP SUGAR

3 CUCUMBERS, HALVED LENGTHWISE, SEEDED, AND CUT CROSSWISE INTO HALF-MOONS

1 MEDIUM SWEET ONION, THINLY SLICED

4 TOMATOES, CUT INTO MEDIUM DICE

2 TEASPOONS CHOPPED FRESH DILL

¼ TEASPOON SALT

1. Combine the vinegar, sugar, and ½ cup water in a small saucepan and bring to a boil over medium heat, stirring until the sugar dissolves. Remove from the heat and cool.

2. Place the cucumbers, onion, and tomatoes in a large glass bowl. Pour the liquid over the vegetables and add the dill and salt. Gently toss. Refrigerate for at least 6 hours or up to 3 days.