I'm sure that most people have tried some form of this summer salad. Cucumbers and red onion are a great combination, and the sweet and sour dressing basically pickles them. I've added pimento and a combination of herbs that helps to give the salad a little added depth of flavor. The salad pairs beautifully with grilled meats and other summer fare.
This is best made the day before you plan to serve it, but a few hours ahead will work if you are in a hurry.
3 large Cucumbers, peeled and sliced about 1/8" thick
1 medium Red onion, halved and sliced about 1/8" thick
1 jar (4 oz) Diced pimentos, not drained
1/2 cup Granulated sugar
1/2 cup White vinegar
1/2 cup Rice wine vinegar
2 Tbsp Dried parsley
1 Tbsp Dried tarragon
1 Tbsp Dried dill
1 Tbsp Garlic salt
1 Tbsp Seasoned salt
1 Tbsp Black pepper, ground fine
Combine all ingredients in a large mixing bowl.
Toss to combine all the ingredients, until the sugar and salt are dissolved.
Cover and refrigerate overnight (or at least three hours), tossing occasionally.
Serve and enjoy.