½ cup tarragon or white wine vinegar
⅓ cup sugar
1⁄4 cup water
2 tablespoons canola oil
½ teaspoon salt
⅛ teaspoon pepper
2 small cucumbers, washed and thinly sliced
1 medium red onion, peeled and thinly sliced
1½ teaspoons minced parsley
Combine vinegar, sugar, water, oil, salt and pepper in a saucepan and heat, stirring, until sugar dissolves. Cool slightly. Place vegetables in a container or zipper bag and pour vinegar mixture over vegetables. Refrigerate, covered, for four to six hours or overnight before serving.
Makes 2½ cups
From the kitchen of Laura Keating.