Ingredients:

• 1-2 medium-sized cucumbers
• 1/2 cup balsamic vinegar
• 1-2 cups water
• 1 tbsp. dried dill weed, or 1/2 tbsp. fresh dill weed
• 1 tsp. black pepper
• 1 1/2 tsp. salt or sea salt
• 1-2 packets Splenda, Equal, or Stevia sweetener
• 1 tsp. lemon juice

Preparation:

Wash and peel the cucumbers.  Cut them into very thin horizontal slices so that they are almost translucent.

Sprinkle a little salt onto the cucumber slices, then store in a covered container in the refrigerator for 1-2 hours.

In medium mixing/salad bowl, combine vinegar, water, remainder of salt, pepper, dill, lemon juice, and sweetener.  Stir all ingredients until salt and sweetener are dissolved. Sample, and add more or less of each ingredient to suit taste.

Remove cucumbers from refrigerator, rinse and drain excess water.  Add to vinegar mixture, making sure all slices are submerged in the liquid.  Cover bowl with plastic wrap or aluminum foil; return to refrigerator for 2 hours to allow cucumbers to absorb some of the dressing.

Remove from refrigerator when ready to serve.  Garnish with a lemon slice or fresh dill sprig if desired.

Variations:

• Substitute red or white wine vinegar, apple cider vinegar, or rice vinegar for the balsamic vinegar.

• Include thinly-sliced green or red peppers with cucumbers

• Add tarragon, parsley, rosemary, thyme or turmeric to dressing ti change flavor