Sweet and Sour Cucumbers (great for all phases)
2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
2 packets Splenda
1/2 teaspoon freshly ground black pepper
Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
- Meanwhile, for dressing, stir vinegar, dill, splenda, and pepper in large bowl until splenda is dissolved.
- Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend
- Refrigerate at least 15 minutes and up to 2 hours; serve cold
Credit: Photo and recipe courtsey of Popsugar