Recipe courtesy of Kimberly Schlapman
Cool Cucumber Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 200
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 48
- Dietary Fiber
- 1
- Sugar
- 43
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 591
- Total: 3 hr 10 min
- Prep: 5 min
- Inactive: 3 hr
- Cook: 5 min
Ingredients
1 cup white vinegar
3/4 cup sugar
2 English cucumbers, thinly sliced into half moons
1 small Vidalia onion, thinly sliced
1 tablespoon chopped fresh tarragon
1 teaspoon salt
Directions
- Combine the vinegar, sugar and 1/2 cup water in a pan and bring to boil over medium-high heat. Pour over the cucumbers and onions in a heatproof container. Add the tarragon and salt, and gently toss. Refrigerate for several hours before serving.