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Ingredients
- 6 med Cucumbers, peeled
- 2 Tbsp. (to 1/4) c. salt
- 1/2 c. Sugar
- 1/4 c. Plus 2 tb red wine vinegar
- 1 Tbsp. Dijon mustard
- 1/4 c. Plus 2 tb vegetable oil
- 1 lrg Red onion, diced
- 2 Tbsp. Fresh dill
- 2 tsp Sweet paprika
Directions
- Cut cucumbers in half lengthwise and scoop out seeds. Cut crosswise into 1/4 -inch-wide half rounds. Put cucumbers in a colander and sprinkle with salt. Toss with your hands to mix well. Let stand 2 hrs. Rinse cucumbers, if you like. Gently squeeze water out of cucumbers and drain on paper towels. When well liquid removed, return to colander.
- In a large bowl, whisk sugar, vinegar, mustard and oil. Add in cucumbers and mix with hands. Fold in onion. Cover and chill 2 hrs. Add in dill and paprika. Mix well.
- Serves 6. Can be stored in refrigerator up to 1 week.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1467g | |
| Calories 2034 | |
| Calories from Fat 1468 | 72% |
| Total Fat 166.16g | 208% |
| Saturated Fat 12.36g | 49% |
| Trans Fat 4.22g | |
| Cholesterol 0mg | 0% |
| Sodium 214mg | 9% |
| Potassium 1541mg | 44% |
| Total Carbs 132.05g | 35% |
| Dietary Fiber 9.4g | 31% |
| Sugars 118.86g | 79% |
| Protein 7.56g | 12% |
