Fresh Cucumber Salad Recipe
- 3 medium cucumbers, sliced
- 1 cup sugar
- 3/4 cup water
- 1/2 cup white vinegar
- 3 tablespoons minced fresh dill or parsley
- 1. Place cucumbers in a 1-1/2- to 2-qt. glass container. In a jar with a tight-fitting lid, shake remaining ingredients until combined. Pour over cucumbers. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-12 servings.
1 each: 76 calories, trace fat (0g saturated fat), 0mg cholesterol, trace sodium, 19g carbohydrate (18g sugars, 1g fiber), 1g protein
Reviews for Fresh Cucumber Salad
"This was a great side addition to the barbecue we had at our cookout. I didn't have any left!"
"This is fabulous! Easy to make. Keeps well for several days. Makes a great side for sloppy joes or other meat sandwiches."
"I actually found this recipe on allrecipes.com. I used some suggestions to replace 1/4 of the sugar with cider vinegar, dissolved the sugar in the vinegars in a saucepan over low heat, soaked the cucumbers in ice water for 30 minutes then drained, and used 2 tsp dried dill and 1 tsp dill seed instead of fresh dill. After 24 hours - disappointing. After 3 days - pretty good! After 6 days - my husband called his mother to tell her how good they were. After 7 days - the entire 1/2 gallon is gone."
"Excellent salad. It keeps good too. Perfect made with fresh garden cucumbers. For variety I add spanish onions. rating 100%"
"Nutrition Facts say 0 mg. sodium (salt)."
"How much salt???"