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
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Nutritional Information
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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
- 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.
- Put the cucumbers in a bowl.
- 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.
- Sprinkle with pepper and parsley and serve.
15 minutes
Dining and Cooking