Pickled Cucumbers with Sweet Onions
4 medium Cucumbers
1 medium Sweet Yellow Onion
1 cup Distilled White Vingar
1 cup cold water
Peel cucumbers and then cut each into 1/2 inch slices. Add sliced cucumbers to bowl.
Cut sweet onion in half and then each half into quarters. Add to sliced cucumbers.
Pour 1 cup vinegar over vegetibles and then add 1 cup of water.
Stir lightly and then place lid on bowl.
Refrigerate overnight or a minimum of 8 hours before serving.
- Use a glass bowl to keep the vinegar smell from creeping out.
- Drain completely to serve as a salad
Only 25 calories per cup serving!