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8 servings
suggest servings
| 1 1/2 | cups | cucumber | sliced paper thin |
| 1/2 | cup | onion | sliced paper thin |
| 1/3 | cup | vinegar | |
| 5 | tablespoons | water | |
| 1/4 | teaspoon | salt | |
| 1 | dash | black pepper | |
| 15 | teaspoons | sugar |
Layer cucumber and onion in a jar or bowl.
Combine remaining ingredients and pour over vegetables.
Chill overnight, turning jar or stirring several times.
This is the exact recipe that my mother use to make. I have been looking for a long time for this recipe since I could never quite duplicate the taste. Well done.
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A great use for an abundance of summer cucumbers and it keeps well for a while in the fridge.
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| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 0.0g | 1% |
| Sugars 8.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 2% | |
| Calcium | 1% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on......
Stop looking for great blueberry muffins, these are delicious!