Pickled Cucumbers

Serves: 6
Total Calories: 67


4 cucumbers large (about 2 1/2 lb.)
2 tablespoons salt
1 cup white vinegar
1/4 cup sugar
1/2 teaspoon white pepper
2 tablespoons dill weed snipped fresh or 2 teaspoons dried dill weed
2 tablespoons parsley minced (optional)


Wash cucumbers wipe dry. Do not peel. Cut into thin slices place in a medium bowl. Sprinkle with salt toss lightly. Cover with a plate weight down with a heavy can. Let stand at room temperature for 2 hours. Drain cucumber slices well pat dry with paper towels and return to bowl.

Combine vinegar, sugar and pepper in a small bowl mix well. Pour over drained cucumbers in bowl cover and refrigerate several hours or until well chilled.

To serve: Drain cucumber slices place in a serving dish and sprinkle with dill and optional parsley.

Nutritional Facts:

Serves: 6
Total Calories: 67
Calories from Fat: 0

This Pickled Cucumbers recipe is from the Family Favorites Cookbook. Download this Cookbook today.

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