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Cucumber Crisps

Love.Food's picture
  Cucumbers 2 Medium, sliced, but not pared (About 2 Cups)
  Red onions 2 Large, thinly sliced
  Salt 2 Teaspoon
  White vinegar 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
  Chopped fresh dill 1⁄4 Cup (4 tbs)

1 Mix cucumbers, onions and salt in a large glass or ceramic bowl; pour in ice water to cover; cover with plastic wrap. Let stand overnight in refrigerator.
2 Drain vegetables well.
3 Bring vinegar, water and sugar to boiling, stirring constantly, in a medium-size saucepan; stir in dill; pour over vegetables; stir to mix well. Cover bowl with plastic wrap.
4 Allow to stand in refrigerator at least 2 days to develop flavor before serving.

Recipe Summary

Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 389 Calories from Fat 3

% Daily Value*

Total Fat 0.36 g0.55%

Saturated Fat 0.11 g0.56%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3883.2 mg161.8%

Total Carbohydrates 92 g30.7%

Dietary Fiber 12.9 g51.6%

Sugars 74.7 g

Protein 8 g15.4%

Vitamin A 9.8% Vitamin C 73.9%

Calcium 16.9% Iron 5.7%

*Based on a 2000 Calorie diet

Cucumber Crisps Recipe