Marinated Cucumbers in Dill

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Yield
10 servings (serving size: 1/4 cup)
June 1997
RECIPE BY Cooking Light

Ingredients

  • 2 1/2 cups thinly sliced peeled English cucumber
  • 1/4 teaspoon salt
  • 1/2 cup white wine vinegar
  • 1/4 cup sugar
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons water
  • 1 tablespoon chopped fresh or 3/4 teaspoon dried dill
  • 1/4 teaspoon white pepper

Nutritional Information

  • Calories 27
  • Caloriesfromfat 0.0%
  • Fat 0.0g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.3g
  • Carbohydrate 6.3g
  • Fiber 0.2g
  • Cholesterol 0.0mg
  • Iron 0.2mg
  • Sodium 63mg
  • Calcium 9mg

How to Make It

Place cucumber slices and salt in a large bowl; add water to cover. Let stand 1 hour; rinse. Drain well; blot dry with paper towels. Combine vinegar and remaining ingredients in a large bowl. Add cucumber; toss gently to coat. Cover and chill at least 4 hours.

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