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Nutrition Facts
Serving Size 1 (309g) Recipe makes 6 servings
Calories 158
Calories from Fat 84		(53%)
Amount Per Serving		%DV
	Total Fat 9.4g	14%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 783mg		32%
Potassium 398mg		11%
Total Carbohydrate 18.3g		6%
	Dietary Fiber 1.8g	7%
	Sugars 13.3g
Protein 1.7g		3%
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Marinated Cucumbers, Onions, and Tomatoes

Recipe #94964 | 15 min | 15 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: m0m
Jul 3, 2004

This recipe is from Womack House, a long ago country kitchen in Fulshear, TX. It tastes like summer!

SERVES 6 -8 (change servings and units)

Ingredients

3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil
1 teaspoon chopped fresh mint (optional)

Directions

1
Combine all ingredients in a large bowl.
2
Toss well to mix.
3
Refrigerate at least 2 hours before serving.

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Featured Reviews for This Recipe

From: mspecangirl

On Aug 16, 2009

OMG this is just what I grow cucumbers, and tomatoes for. I used Red, yellow, and Mr Stripy tomatoes. I can not say how many cucumbers and tomatoes I used, I just keep cutting them, but I did use 3 large onions, and I mixed up 3x the marinate. I made it up around 6:00 p.m. then night before I needed it, and then had it with supper the next night (around 6:00 p.m.). And let me tell you everything was just yummy. Hubby said it needs 10 stars. I have a big bowl in frig right now so I can have it for lunch and supper to marrow. Thanks for helping me use up some of my tomatoes and tomatoes.

1 person found this review helpful

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From: luv2bake2

On Jun 22, 2008

This was very good. I used Splenda instead of sugar, and I reduced the water by half. I will probably use more vinegar next time and a little more mint. I layered mine and poured the marinade over all. It was pretty in the jars. I'll post a picture.

1 person found this review helpful

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From: carole in orlando

On Jun 28, 2006

I have been looking for a recipe like this and am so glad I found it. This is just the right sweetness and flavor that I like. I used Splenda instead of sugar and left out the mint. This will be a "doer again"! Thanks, Carole in Orlando

6 people found this review helpful

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From: Bergy

On Jul 24, 2004

Perfect warm day luncheon- I was going to have this with sushi but got lazy and doubled up on this salad & had it with leftover Jiacama salad on the side - Added freshly made croutons Excellent Thanks mOm

4 people found this review helpful

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