- 1 English cucumber, sliced thin
- 1 celery stalk, finely chopped
- 1/4 cup chopped fresh parsley
- 1/2 tsp dill weed
- 1 tbsp sugar
- 2 tbsp white wine vinegar
- 1 tsp salt
Mix the cucumber, celery, and parsley together in a bowl. Sprinkle with the dill weed. Combine the sugar, vinegar, and salt and pour it over the vegetables. Don’t worry if the sugar and salt don’t completely dissolve – they will eventually. Mix well with your hand, squishing the cucumbers a bit to encourage the juices to come out. Cover the bowl and chill in the refrigerator for at least an hour.
Mix again before serving.