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Pickled Cucumber Salad Recipe
|White pepper||To Taste|
|White vinegar||4 Fluid Ounce (125 Milliliter)|
|Lemon juice||1 Tablespoon|
|Dill||3 Tablespoon, freshly chopped|
Serving size: Complete recipe
Calories 152 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.6%
Saturated Fat 0.2 g1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 424.2 mg17.7%
Total Carbohydrates 36 g12.2%
Dietary Fiber 3.5 g14.1%
Sugars 22.9 g
Protein 5 g9.3%
Vitamin A 79% Vitamin C 96.6%
Calcium 17% Iron 24.3%
*Based on a 2000 Calorie diet
Cut the cucumbers into very thin slices.
Put the slices in a shallow dish and sprinkle generously with salt.
Cover and leave for 1 hour.
Meanwhile, mix together the sugar, vinegar, lemon juice and salt and pepper to taste.
Stir well to dissolve the sugar.
Drain the cucumber slices and pat dry with kitchen paper towels.
Arrange the slices in a serving dish and pour over the vinegar dressing.
Sprinkle with the dill and chill for at least 3 hours before serving.