Servings: 6

Prep Time: 10 minutes

Chill Time: 3 hours

What You Need:

• 2 medium cucumbers
• 1/3 cup water
• 1/3 cup cider or white vinegar
• 2 tablespoons sugar
• 1/8 teaspoon pepper
• 1/2 teaspoon salt
• chopped fresh parsley or dill weed (optional)

What You Do:

1. Thinly slice cucumbers.
2. Place cucumbers in a bowl.
3. Shake rest of ingredients (except parsley/dill weed) in a tightly covered container.
4. Pour ingredients over cucumbers and cover this bowl. Refrigerate for 3 hours.
5. Drain cucumbers and sprinkle with parsley or dill weed (optional) before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

What You Need:

• 1 medium onion
• 6 medium yellow summer squash
• 1 tablespoon of olive oil
• salt and pepper to taste

What You Do:

1. Heat olive oil in skillet on medium heat.
2. Chop onion into small pieces. Slice squash into medium slices.
3. Layer onion and squash in skillet, salting and peppering layers to taste.
4. Cover and cook on low heat, occasionally stirring, until squash is tender (about 20 minutes.)