2 c thinly sliced pickling cucumbers 1/4 c sugar 1 T fresh dill or 1/2 tsp dried 1 tsp lemon juice 1/2 tsp each: lemon zest, cider vinegar 1/4 tsp salt
Place cucumber slices in bowl of ice water, let soak until crisp, about 30 mins. Drain well in colander for about 10 mins. Whisk together sugar, dill, lemon zest, vinegar, and salt in medium glass bowl. Add cucumbers stir to coat. Cover refridgerate 4 hours or over night. Serve chilled.
