Spicy and tangy, this cucumber and onion mixture is a refreshing accompaniment to grilled meats. Source: EatingWell Magazine, July/August 1994

Kate Hays


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 calories; 69 mg sodium. 24 mg potassium; 2.3 g carbohydrates; 0.2 g fiber; 2 g sugar; 0.2 g protein; 77 IU vitamin a iu; 3 mg vitamin c; 1 mcg folate; 3 mg calcium;