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Sweet and Sour Cucumbers

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Sweet and Sour Cucumbers (great for all phases)



  • 2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
  • 1 tablespoon coarse kosher salt
  • 1/2 cup distilled white vinegar
  • 1/4 cup finely chopped fresh dill
  • 2 packets Splenda
  • 1/2 teaspoon freshly ground black pepper

Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally. Meanwhile, for dressing, stir vinegar, dill, splenda, and pepper in large bowl until splenda is dissolved. Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend Refrigerate at least 15 minutes and up to 2 hours; serve cold


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