Spicy and tangy, this cucumber and onion mixture is a refreshing accompaniment to grilled meats.

Kate Hays
Source: EatingWell Magazine, July/August 1994


Ingredient Checklist


Instructions Checklist
  • Use a vegetable peeler to pare 4 lengthwise strips from each cucumber. Cut the cucumbers in half lengthwise, scoop out seeds with a small spoon and cut into thin diagonal slices.

  • Combine vinegar, sugar, salt and water in a medium bowl, stirring until sugar has dissolved. Add cucumbers, onions, bell pepper, shallot and crushed red pepper. Cover with plastic wrap and refrigerate for at least 30 minutes.

  • Drain vinegar from the vegetables and serve.


Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 3 hours.

Nutrition Facts

9.1 calories; protein 0.2g; carbohydrates 2.3g 1% DV; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 1.8g; fatg; saturated fatg; cholesterolmg; vitamin a iu 76.8IU 2% DV; vitamin c 2.5mg 4% DV; folate 1mcg; calcium 3.2mg; iron 0.1mg; magnesium 0.4mg; potassium 24.2mg 1% DV; sodium 69.4mg 3% DV; thiaminmg.