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Nutrition Facts
Serving Size 1 (238g) Recipe makes 6 servings
Calories 63
Calories from Fat 1		(2%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Potassium 252mg		7%
Total Carbohydrate 14.3g		4%
	Dietary Fiber 0.8g	3%
	Sugars 11.1g
Protein 1.0g		2%
detailed view... how is this calculated?

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Recipe #136258 | 1½ hours | 25 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Lauralie41
Sep 6, 2005

This quick and easy side dish was found on Food Down Unders website and is included in the Zaar World Tour 2005 swap for Scandinavia.

SERVES 6 (change servings and units)

Ingredients

3 cucumbers, if using English or Burpless cucumbers only use one or two
salt, to taste
1 cup water
1 cup white vinegar (some Danes use lemon juice)
4 tablespoons sugar
1/2 teaspoon black pepper
onion, vidalia or walla walla sliced thin, optional and to taste

Directions

1
Wash and peel cucumbers. Cut cucumbers into very thin slices and place in medium bowl, salt lightly, and let stand for 15 minutes.
2
Pour off all liquid from cucumbers. In a small bowl mix together the water, vinegar, sugar and pepper. Thinly sliced vidalia or walla walla onions can be placed in the salad also according to taste and this is optional. Pour mixture over the cucumbers and place in the refrigerator for one hour or until chilled. Drain off liquid again or serve with a slotted spoon.

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Featured Reviews for This Recipe

From: JanuaryBride

On Jan 11, 2009

OUTSTANDING. I love simple salads like this. Totally reminds me of my childhood. And this is so inexpensive too!!! I love to have stuff like this on hand to munch on thru the day. Thanks so much for posting. Made for VEG*N tag.

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From: Chef #619511

On Sep 1, 2008

I substituted fresh lime juice for the vinegar and used red onions. Was well liked

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From: 3KillerBs

On Apr 4, 2007

I honestly expected this to be a little bland using white vinegar and only a little pepper for seasoning. I was wrong. The balance of the vinegar, sugar, and pepper is perfect in its simplicity. Just don't let it sit to long because the leftovers the next day got AWFULLY strong. Still tasty, but nearly pickles rather than salad. LOL

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From: Bev

On Sep 17, 2006

I love this! I grew up eating a very similar version of this salad. It is always well received by everyone. I always include vidalia onions when making cucumber salad. I served this today with Baked Penne and Roasted Vegetables and it was wonderful. Thank you very much, Lauralie!

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