** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut cucumbers in half lengthwise and scrape out the seeds with a spoon.
2. Cut each half into 4 strips and each strip into 2 inch pieces.
3. Place in a glass bowl and sprinkle with vinegar, salt and sugar; toss.
4. Marinate at least 2 hours in refrigerator (longer time for more sour taste).
5. Drain and pat dry with towel. Saute onions in butter until tender, but not brown.
6. Increase heat and add cucumbers, stirring and cooking until crisp tender.
7. Add cream and continue to cook until cream is reduced slightly and coats the cucumbers.
8. Remove from heat and garnish with chopped parsley.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Spring Onion, Natural Sweeteners, Cucumber, Vinegar, Onion allergies.
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