Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 64.2
Total Fat 0.2 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 2.3 mg
Potassium 152.6 mg
Total Carbohydrate 15.5 g
Dietary Fiber 0.9 g
Sugars 13.9 g
Protein 0.7 g
Vitamin A 1.4 %
Vitamin B-12 0.0 %
Vitamin B-6 3.1 %
Vitamin C 6.4 %
Vitamin D 0.0 %
Vitamin E 0.5 %
Calcium 1.6 %
Copper 3.9 %
Folate 4.0 %
Iron 1.4 %
Magnesium 3.3 %
Manganese 4.4 %
Niacin 0.3 %
Pantothenic Acid 2.5 %
Phosphorus 2.4 %
Riboflavin 1.7 %
Selenium 0.3 %
Thiamin 2.4 %
Zinc 1.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Judy's Summer Cucumbers

View the full Judy's Summer Cucumbers Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Judy's Summer Cucumbers

46 calories of Granulated Sugar, (0.06 cup)

12 calories of Cucumber (peeled), (0.50 medium)

4 calories of Onions, raw, (0.06 cup, chopped)

0 calories of Heinz Distilled White Vinegar, (2 tbsp)

Nutrition & Calorie Comments  

I left part of the skin on the cucumbers - somewhere I read that it helps digestion, the peel has more vitamins and it adds color to the salad. Other than that I changed nothing and it was delicious! Thank you for sharing!
I love this recipe and have been making it for years. Thanks for the reminder. Sometimes old favorites go by the wayside. I water down the vinegar, decrease the sugar a bit and am sure to leave it in the refrig overnight to get full flavor.
This is the same recipe that my mother and grandmother used, except we slice the onions, and add salt and pepper to taste. I have always loved this simple recipe , as does everyone else. I also have tried Splenda, which works fine for me. But my family says the can taste a difference
I used Sp;lenda rather than sugar - and I think it tasted as sweet as Grandma used to make - and I agree that only a white onion ( I prefer Vidalia actually) rather than a red onion would be best.
Made this for dinner...just about like my mom's. Had to add a little more sugar. Very good!!