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Ingredientes
- 5 c. Cucumbers
- 3 c. Red onions
- 6 c. Lowfat sour cream
- 2 Tbsp. Salt
- 3 Tbsp. Sugar
- 1/2 c. Fresh dill weed- minced
- 1/2 c. Lemon juice
Direcciones
- This is from Alice Brock at Alice's Restaurant. Yes, Which one.
- Peel and slice cucumbers as thin as you can. Peel and slice red onions thin as you can. (It's easier if you cut the onion in half and slice cut side down)
- Use a deep 1 gallon bowl or possibly crock. Alternate layers of cukes and onions with sprinkles of the salt and sugar between each layer. This will draw out the juices which make it soup. Pile lowfat sour cream on top. Don't STIR. Cover and chill for 24 hrs or possibly more.
- To serve, add in the fresh dill weed and lemon juice and stir it up. Add in more lemon juice or possibly sugar to taste.
- Cold and refreshing, this is just perfect when it is too warm to cook, and cucumbers are running wild.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 6 servings | |
| Calories 515 | |
| Calories from Fat 401 | 78% |
| Total Fat 45.59g | 57% |
| Saturated Fat 26.48g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 2520mg | 105% |
| Potassium 582mg | 17% |
| Total Carbs 23.96g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 20.94g | 14% |
| Protein 6.13g | 10% |
