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

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

1 tablespoon
9 calories; protein 0.2g; carbohydrates 2.3g; dietary fiber 0.2g; sugars 1.8g; vitamin a iu 76.8IU; vitamin c 2.5mg; folate 1mcg; calcium 3.2mg; iron 0.1mg; magnesium 0.4mg; potassium 24.2mg; sodium 69.4mg.

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