Recipe courtesy of Ethel Hoffman
Cucumber and Red Onion Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 72
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 349
- Total: 2 hr 50 min
- Prep: 2 hr 30 min
- Cook: 20 min
Ingredients
2 cucumbers, peeled if desired and thinly sliced
1 large red onion, halved and thinly sliced
1/3 cup sugar
1/3 cup cider vinegar
3 whole cloves
2 teaspoons salt
1 teaspoon pepper
Directions
- Place cucumbers and red onion in a heatproof serving bowl.
- In a small nonreactive saucepan, combine sugar, vinegar, cloves, salt, pepper and 1/3 cup water. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce to low, cover and cook 5 minutes.
- Pour vinegar mixture over cucumbers and onions. Stir to mix. Cover and refrigerate at least 2 hours before serving