“My Mom made this every summer when cucumbers were plentiful. Every southern home had theri own variation of this recipe. You can use regular sugar or Splenda. Red onion is very good in this also.”
READY IN:
15mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Mix water, vinegar, and sugar or Splenda together in a salad bowl and set aside.
  2. 2. Peel the cucumber. De-seed and chop into chunks.
  3. 3. Chop onion into chunks the same size as cucumber.
  4. 4. Mix veggies with the vinegar mix. Add black pepper to taste.
  5. 5. Chill for at least 4 hours to let the veggies pickle. This will last for a few days in the fridge and the flavors will only deepen.

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