This recipe was given to me from my grandmother. She always served these at picnics. They are perfect on a hot summer day!
Ingredients
- 8 cups peeled and sliced cucumbers
- 1 small onion , sliced
- 2 tablespoons salt
- 1.5 cups white sugar
- 0.5 cups white vinegar
Instructions
-
1
Combine cucumbers, onion, and salt in a bowl filled with water. Refrigerate until vegetables are softened, about 2 hours; drain.
-
2
Combine sugar and vinegar in a saucepan; bring to a boil. Remove from heat; cool to room temperature. Pour liquid over cucumber mixture. Freeze until frozen, 1 to 2 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Cherry-Almond Breakfast Cobbler
Cobbler for breakfast? Why not! Made with slightly-better-for-you ingredients than a traditional cobbler, this variation is a great way to start the day! And don't let the long list of ingredients fool you: it comes together pretty quickly.
Sharon's Jamaican Fruit Cake
This Jamaican fruitcake recipe is a dark, rich cake for wine and fruit lovers! I use this fruitcake recipe for Christmas and birthdays. I prefer to use Jamaican Red Label wine and white rum, but you can use your favorites.
Vietnamese Beef and Red Cabbage Bowl
I love the bold taste of Vietnamese recipes. This Vietnamese beef and red cabbage bowl is packed with flavor and spice and is beautiful in color. I have tried making individual bowls but prefer a family-style serving. Serve with quality jasmine rice and spring rolls for additional savory awesomeness. Add a little sliced habanero pepper to increase the heat level. (I'm from Texas and like heat.)