Cucumbers in Sauce

Shared by Jane’s mother, Mary Winum, this easy and delicious cucumber salad tastes best when the flavors have melded together overnight.
Ingredients:
3 large Cucumbers, peeled, forked, and sliced thin
2 1/2 Tablespoons distilled White Vinegar
1 Tablespoon Olive Oil
3 Tablespoons White Wine
1 Tablespoon fresh Lemon Juice
Green onion with some of the green tops*
1/2 teaspoon chopped Garlic clove or Garlic powder
fresh Basil, chopped
fresh Dill, chopped
Salt and Pepper to taste
Hellmann’s Mayonnaise, to taste
Directions:
Toss all ingredients together. Cover and refrigerate overnight.
Before serving, drain and add mayo to taste. Toss a few times, serve immediately.
*(Note: Similar recipes call for red onion. The amount of fresh basil and dill is according to personal preference–try 1 Tablespoon of each, to start.)