Tangy Cucumbers Recipe
Ingredients
| Cider vinegar | 3/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Green onions | 4 Small, chopped | |
| Cucumbers | 3 Medium | |
| 1/2 cup plain nonfat yogurt | ||
| Sugar | 1 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
Directions
In a bowl, combine first four ingredients.
Stir well.
Cover marinade and refrigerate until cool.
Peel cucumbers if desired.
Cut in half lengthwise and scrape out seeds with spoon.
Cut cucumbers crosswise into thin half-moon slices.
Add cucumbers to marinade.
Cover and refrigerate for 1 to 2 hours.
Drain and serve.
Stir well.
Cover marinade and refrigerate until cool.
Peel cucumbers if desired.
Cut in half lengthwise and scrape out seeds with spoon.
Cut cucumbers crosswise into thin half-moon slices.
Add cucumbers to marinade.
Cover and refrigerate for 1 to 2 hours.
Drain and serve.
Chef
