Cucumber and Red Onion Salad

Rated

Ingredients

2 whole cucumbers, peeled and thinly sliced
2 tablespoons salt
1 cup cider vinegar
1/4 cup sugar
1 small whole Red onion, thinly sliced
1 tablespoon Fresh dill, chopped

Preparation

1. Place in a colander the cucumber slices one layer at a time, lightly salting each layer. Put a plate weighted with a heavy object on top of the slices, then place the colander over a bowl to catch the water that drains from the cucumbers. Refrigerate for 30 minutes.

2. In a saucepan, heat the vinegar, sugar, and red onion over low heat until the sugar dissolves--this shouldn't take more than 2 or 3 minutes. Transfer to a serving bowl, cool, and refrigerate.

3. Remove the cucumbers from the refrigerator, and rinse them under cold water. Pat them dry with paper towels and add to the onion mixture. Refrigerate, covered, for at least 3 more hours.

4. Drain the cucumbers and onions, reserving 5 tablespoons of the liquid. Toss the cucumbers with the reserved liquid and garnish with the chopped fresh dill.

Yield

Serves 6

Cook Time

Prep Time: 10 mins.
Cook Time: 5 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6
Amount Per Serving:
Calories: 62
Calories from Fat: 27

Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 3g
4%
Carbohydrates 16g
5%
Dietary Fiber 3g
12%
Saturated Fat 3g
15%
Calories 62kcal
3%
Cholesterol < 1mg
0%
Protein 3g
5%
Sodium 2333mg
97%
Calcium
0%
Iron
10%
Vitamin A
1%
Vitamin C
10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.