• 4 med tomatoes, each cut into 8 wedges (about 3 cups) –
• 2 med cucumbers, thinly sliced (about 5 cups) –
• 1/2 cup rice vinegar –
• 4 teaspoons sugar –
• 1 tablespoon finely chopped fresh dill –
• 1/2 teaspoon seasoned salt –
• Wash and slice cucumbers; you can choose to peel or leave the skin on. Set aside.
• Make the brine by mixing the vinegar, sugar, oil, salt and pepper in a large serving bowl. Whisk until the sugar has dissolved.
• Add the cucumbers to the brine, stir to coat the cucumbers and chill for about 1 hour.
• Serve cold as a side a dish alongside grilled beef, pork or lamb
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