Cucumber Salad
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
2 cup (8 fl oz) Water, tap 16 tbsp Great Value Distilled White Vinegar (5% acidity) (15mL) (by PKNPAM21) 1 cup Granulated Sugar 2 tsp Salt .5 tsp Pepper, black 8 cup, pared, chopped Cucumber (peeled) 1 cup, chopped Onions, raw
Mix first 5 ingredients in a quart size bowl and whisk. Add to peeled, slice thinly cucumbers and onions. Refrigerate for a couple of hours or over night. As the salad is eaten the marinade is not depleted quickly so add more cucumbers for more leftovers.
Serving Size: 16 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user SOMEBUNNY2.
Serving Size: 16 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user SOMEBUNNY2.
Nutritional Info Amount Per Serving
- Calories: 59.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 292.9 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 0.7 g
- Protein: 0.5 g
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