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Rating: 5/5 (1 vote cast)

Meal Type: Lunch

Total Time: 0 min.

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

25%

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

Submitted By: Steve W. - See All My Recipes

Recipe Tags: Salad Recipes

Date Added: June 13, 2009

Ingredients:

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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Directions:

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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