Light And Tasty Cucumber Slices Recipes

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LIGHT AND TASTY CUCUMBER SLICES

This is another attempt at me trying to find low fat and low calories 'treats' that also pack a bit of flavor. I am a pickles freak so I would pretty much be happy with any cucumber and vinegar combo but I especially like these when I want a more delicate flavor. They are good as a side with dishes like salmon or I even sometimes just put a few on a sandwich when I want some zest without any fat. I make this with Splenda because I really don't want the sugar as I am counting fat and calories.

Provided by Sarah_Jayne

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5



Light and Tasty Cucumber Slices image

Steps:

  • Slice the cucumber into really thin slices. I use my food processor to do this and it just takes a few seconds.
  • In a bowl combine the white vinegar, Splenda, garlic and dill and just stir until the Splenda is dissolved.
  • Pour wet mixture over the cucumber slices and stir so that the mixture has coated all of the slices.
  • You can eat right away but they are much better if you put them in an air tight container and chill them in the fridge for a few hours (I do them overnight).

Nutrition Facts : Calories 25.7, Fat 0.1, Sodium 4.5, Carbohydrate 4.3, Fiber 0.5, Sugar 1.7, Protein 0.7

13 ounces cucumbers
2 garlic cloves, crushed and chopped
3/4 cup white vinegar
1 1/2 cups Splenda granular
1/4 teaspoon dried dill

REFRIGERATOR CUCUMBER SLICES

My family can never get enough of these sweet cucumber slices in the summer. They're crunchy, delicious and simple to make. At picnics or potlucks, I bring a big batch - folks tend to come back for more.-Denise Baumert, Dalhart, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield about 2-1/2 quarts.

Number Of Ingredients 6



Refrigerator Cucumber Slices image

Steps:

  • In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until sugar is dissolved. , Pour over cucumber mixture; mix well. Cover and refrigerate overnight. May be refrigerated for up to 2 weeks.

Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.

4 pounds cucumbers (about 6 large), cut into 1/4-inch slices
3 medium onions, cut into 1/8-inch slices
3 cups sugar
3 cups cider vinegar
4 teaspoons canning/pickling salt
1-1/2 teaspoons mustard seed

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