Ron Wilson

Ron Wilson

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Rita spices up cucumber salad

I was developing recipes for Oktoberfest and made a very simple, tasty cucumber salad with dill. Because the nasturtiums are in full bloom, I added those to give color and a spicy “bite”.


Let salad sit for 20 minutes, then adjust seasonings if you like. Recipe doubles or triples and keeps in the refrigerator for a couple of days.


1 unpeeled English cucumber, thinly sliced

A little more than 1/4 medium red onion, thinly sliced

1/4 cup cider vinegar

2 tablespoons sugar or equivalent substitute

About 1 tablespoon dried dill leaves (or about 3 tablespoons fresh)

Salt to taste


Mix cucumber and onion together.

Whisk remaining ingredients together and pour over salad.

Give it a few good stirs.

Gilding the lily:

Tear up nasturtium flowers or leaves (a natural pepper substitute) and sprinkle on top for a spicy bite and pop of color.

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