Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
2 lg Waxed cucumbers
1 sm Red onion
1/2 c Rice vinegar
1/2 c Water
1 tb Granulated sugar
1 tb Snipped fresh dill or:
1 ts Dried dill weed
Tabasco sauce or pepper, to
-taste

Peel waxed cucumbers, cut in half lengthwise, scoop out seeds and
slice thinly. Or wash and thinly slice small unwaxed cucumbers out
peeling. Peel and thinly slice onion, separate into rings, con in
mixing bowl with cucumbers. Bring vinegar, water and sugar boil, stir
in dill weed and pour over cucumbers. Toss well, cove] refrigerate
several hours or overnight, to blend flavors. Serve side salad or a
relish.

Per serving: 20 calories, 0 protein, 7 grams carbohydrate, 0 fat,
cholesterol, 2 milligrams sodium.

Francis Price writing in the Oregonian's FOODday, 1/12/93.

Posted by Stephen Ceideburg

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