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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 297
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 2mg
Total Carbohydrate 76g
Dietary Fiber 0g
Sugars 75g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  1%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Mil's Cucumber Salad

Recipe Tags: Salad Recipes

Date Added: June 13, 2009


1/2 Cup Cider Vinegar
3 Cucumbers peeled and cut into 1/4-inch slices
1 1/2 Cups Sugar brown, packed
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1. Slice cucumbers as thin as possible.

2. This is important. Thinnest slice is about 1/32nd of in inch thick.

3. Get as much moisture as you can from the cucumbers.

4. I use a collandar and press out moisture and finish up with paper towels.

5. Add sugar and vinegar. Stir and chill. Additional comments: Some of the purest among us will recognize the omission of 1/4 cup milk.

6. It is in the true recipe but leaving it out does not significantly change anything.

7. Second point: The 1 1/2 cut sugar seems like a lot, but most of us use a slotted spoon or fork that drains off the excess liquid.

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Dietary Notes:
This recipe is low-sodium with 1.75mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Natural Sweeteners, Cucumber, Vinegar allergies.
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