Cucumber Vinegar Salad
Cucumber Vinegar Salad has thinly sliced cukes, red onions, seasonings, and a sweet vinegar dressing.
Servings 4 Servings
- 3 cups English cucumbers or regular cucumbers - thinly sliced and this is an estimate on the number of cups. It may be four cups.
- 1 ½ cups red onion - sliced
- 1 tablespoon celery seed
- 1 teaspoon salt
- 1 cup distilled white vinegar
- ½ cup water
- ¾ cup organic granulated sugar
In a small saucepan, bring vinegar, water and sugar to boil and stir until sugar is dissolved.
Take off the heat and let it cool while you're preparing the vegetables.
Slice cucumbers and onions and place in large bowl.
Sprinkle on celery seed and salt.
Pour the vinegar mixture over cucumbers and mix well.
Place in an airtight container, cover and seal. Place in refrigerator to meld. It will keep nice for three to four days.
Each serving is about 1 to 1 ½ cups.
Can be made up to 3 to 4 days before serving
Serving: 1Serving | Calories: 174kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 593mg | Potassium: 136mg | Fiber: 1g | Sugar: 39g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg