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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Newsletter
    • Donate
    • Get Texts
    • Find A Market
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
    • Board & Staff
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    • Employment

Cucumber & Onions

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Recipe Rating




3

 

Cucumber & Onions

While this recipe is simple it will become a summer favorite, ready in the refrigerator to serve as a quick, delicious salad on a hot day.
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Course Salad
Servings 8
Calories 36 kcal

Ingredients
  

  • 4 cups cucumbers (About 3 medium cucumbers)
  • 1/4 cup sugar
  • 1/3 cup water
  • 2/3 cup vinegar

Instructions
 

  • Slice the cucumbers into thin rounds and place them in a bowl.
  • Cover the cucumbers with the remaining ingredients, stir well, and cover.
  • Refrigerate overnight.
  • Serve with a slotted spoon.

Nutrition

Calories: 36kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 90mgFiber: 1gSugar: 7gVitamin A: 48IUVitamin C: 2mgCalcium: 11mgIron: 1mg

Notes

Keyword Fall Recipe, Spring Recipe, Summer Recipe
Tried this recipe?Let us know how it was!

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