Ingredients
6 large cucumbers, peeled, seeded, and thinly sliced
2 Vidalia or other sweet onions, thinly sliced
1/4 cup sugar
2 teaspoons coarse salt
2 teaspoons dry mustard
2 teaspoons celery seeds
1/2 cup corn or canola oil
1/2 cup cider vinegar
Preparation
In a medium bowl, toss together cucumbers and onions. Set aside.
In a small bowl, whisk together sugar, salt, mustard, and celery seeds. Whisk in oil and vinegar until emulsified. Pour vinaigrette over vegetables; toss to coat. Cover, and refrigerate at least 4 hours to let flavors blend. Serve chilled.
