Country-style Cucumbers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 6 | Servings | ||
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | Waxed cucumbers | |
| 1 | Red onion | |
| 1/2 | c | Rice vinegar |
| 1/2 | c | Water |
| 1 | T | Granulated sugar |
| 1 | T | Snipped fresh dill or: |
| 1 | t | Dried dill weed |
| Tabasco sauce or pepper, to | ||
| taste |
INSTRUCTIONS
Peel waxed cucumbers, cut in half lengthwise, scoop out seeds and slice thinly. Or wash and thinly slice small unwaxed cucumbers out peeling. Peel and thinly slice onion, separate into rings, con in mixing bowl with cucumbers. Bring vinegar, water and sugar boil, stir in dill weed and pour over cucumbers. Toss well, cove] refrigerate several hours or overnight, to blend flavors. Serve side salad or a relish. Per serving: 20 calories, 0 protein, 7 grams carbohydrate, 0 fat, cholesterol, 2 milligrams sodium. Francis Price writing in the Oregonian's FOODday, 1/12/93. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 11
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.9mg
Potassium: 148.7mg
Carbohydrates: 10.6g
Fiber: <1g
Sugar: 2.1g
Protein: <1g