| Servings | Prep Time | Passive Time |
| 2people | 10minutes | 15-120minutes |
| Servings | Prep Time |
| 2people | 10minutes |
| Passive Time |
| 15-120minutes |
| Recipe Step | |
| Keto Code |
Ingredients
- 2 pounds English hothouse cucumbers unpeeled, very thinly sliced
- 1 tablespoon sea salt
- 1/2 cup distilled white vinegar
- 1/4 cup dill finely chopped fresh
- 2 packets Splenda
- 1/2 teaspoon black pepper freshly ground
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- 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
Recipe Notes
2 lbs cucumber, chopped finely (1/8th to 1/4 inch) = 1 US quart=4 cups=2 servings
