Recipe - Country-Style Cucumbers

Stephen Ceideburg
2 lg Waxed cucumbers
1 small Red onion
One half cup Rice vinegar
One half cup Water
1 tablespoon Granulated sugar
1 tablespoon Snipped fresh dill or:
1 teaspoon Dried dill weed
Tabasco sauce or pepper, to
taste

Peel waxed cucumbers, cut in half lengthwise, scoop out seeds and slice
thinly. Or wash and thinly slice small unwaxed cucumbers out peeling. Peel
and thinly slice onion, separate into rings, con in mixing bowl with
cucumbers. Bring vinegar, water and sugar boil, stir in dill weed and pour
over cucumbers. Toss well, cove] refrigerate several hours or overnight, to
blend flavors. Serve side salad or a relish.

Per serving: 20 calories, 0 protein, 7 grams carbohydrate, 0 fat,
cholesterol, 2 milligrams sodium.

Francis Price writing in the Oregonian's FOODday, 1/12/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini