Ingredients

  • 4 cucumbers, about 1 3/4 pounds
  • 6 tablespoons white vinegar
  • 6 tablespoons sugar
  • ¾ cup water
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • ¼ cup finely chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      216 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 2 grams dietary fiber; 44 grams sugars; 2 grams protein; 17 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 3 cups

Preparation

  1. Peel the cucumbers and cut them in half lengthwise. Scrape out the seeds. Cut the halves crosswise into thin slices. There should be about five cups.
  2. Put the cucumbers in a bowl.
  3. Blend the vinegar, sugar, water and salt in a small saucepan and bring to a boil, stirring until the sugar dissolves. Pour the liquid over the cucumbers. Let stand until cool. Chill.
  4. Sprinkle with pepper and parsley and serve.

15 minutes

Dining and Cooking