New Pickle
Recipe: #8740
March 25, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Cucumber, Onions, Brunch, Game/Sports Day, Mothers Day, Picnic, Romantic Dinner, Sunday Dinner, Fat Free, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"SOURCE Shadows You can use a good Sherry vinegar for part of the vinegar to kick this up a notch, I have used 1 tablespoon for part of the cup called for in the recipe. This makes a good summer treat, Please try to use fresh cucs for this, it does make a difference. Cook time is chill time."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (163 g)
- Calories 169.4
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 5.4 mg
- Total Carbohydrate - 40.7 g
- Dietary Fiber - 0.6 g
- Sugars - 38.8 g
- Protein - 0.4 g
- Calcium - 13.2 mg
- Iron - 0.2 mg
- Vitamin C - 2.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Peel and cut cucumbers into thin slices.
Step 2
Mix with the yellow onion and minced garlic.
Step 3
Bring to a boil the sugar, water, white vinegar, and dill.
Step 4
Pour over cucumber mixture, and chill for 1 hour before serving.
Step 5
This keeps for several days in the fridge.
Step 6
You can use a good Sherry vinegar for part of the vinegar to kick this up a notch, I have used 1 tablespoon for part of the cup called for in the recipe.
Tips
No special items needed.
1 Reviews
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