| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
lg |
Waxed cucumbers |
| 1 |
sm |
Red onion |
| 1/2 |
c |
Rice vinegar |
| 1/2 |
c |
Water |
| 1 |
tb |
Granulated sugar |
| 1 |
tb |
Snipped fresh dill or: |
| 1 |
ts |
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
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