Recipe by carmenskitchen
A long time staple in our family, I remember my mother making this often during the hottest days in Texas typically the month of August. I recently, however, served this along with some chili and cornbread and it was a nice compliment.
Top Review by *Parsley*
Wonderfully light and fresh-tasting. The various colors of the heirloom tomatoes brighten this nicely. I loved the fresh parsley, and I think fresh cilantro would work well, too. Thanx for sharing your family recipe!
- 1⁄2 cup sugar
- 1⁄3 cup water
- 1 teaspoon white pepper
- 1⁄2 teaspoon salt
- 1 1⁄2 cups cider vinegar
- 3 large cucumbers, peeled and thinly sliced
- 1 small onion, quartered
- 2 small heirloom tomatoes, quartered
- 1⁄4 cup chopped fresh parsley
Directions See How It's Made
- Mix sugar, water, white pepper and salt in medium saucepan.
- Heat mixture over medium-high heat to boiling and boil until sugar is dissolved. Remove from heat and allow to cool. Stir in vinegar.
- Pour mixture over vegetables, cover and refrigerate for several hours before serving.