For the dressing
5 tbsp sugar
2 cups water
½ cup (120 ml) vinegar
For the cucumber salad
3 large cucumbers peeled and thinly sliced
1 clove of garlic, chopped (optional if you prefer a stronger taste)
¼ cup fresh dill
1/2 tsp lemon juice
salt and pepper to taste
For the dressing, use a small bowl to dissolve the sugar in water. Add vinegar and complete the dissolving. Set aside.
In a large bowl, wash, peel, and thinly slice the cucumbers. Season generously with salt and add the lemon juice. Let stand for 15 minutes. Pour dressing over the cucumbers until just covered. Add the garlic and dill. Refrigerate for at least an hour or overnight if possible before serving.
Suzanne Urpecz, lives in Toronto and writes about food and wine. She is also the author of The Hungarian Girl, a website about Central and Eastern European food, wine, travel and culture.