Prep 10 mins
Cook 0 mins
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.
- 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).
I am not a real fan of vinegar but I made this today and I really like it. I don't really like cucumber either but it was half price in the supermarket and I can't walk past a barging! I am very glad that I tried this recipie Thankyou
Very good cucumbers that can be eaten all by themselves and enjoyed! I used an english cucumber and sugar instead of Splenda (allergic to Splenda). Did add an extra shake of dill and used minced garlic then refrigerated overnight. The next day we couldnt stop tasting them, the sweet and tart flavor with a bit of garlic in the bite, so good. I dont have a mandolin to slice the cucumbers thin but a sharp knife will work out well. Made and reviewed for the Diabetic Forums "Come to a Garden Party" Recipe Tag Game.
I took these to a potluck yesterday. The recipe was quick & easy. I got a lot of compliments for doing minimal work. When I got home I ate the leftovers. Next week I plan on taking another batch to work.