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Ingredients3 h 15 m servings 77 cals
Original recipe yields 16 servings (2 quarts)
- Combine cucumbers, onion, and salt in a bowl filled with water. Refrigerate until vegetables are softened, about 2 hours; drain.
- Combine sugar and vinegar in a saucepan; bring to a boil. Remove from heat; cool to room temperature. Pour liquid over cucumber mixture. Freeze until frozen, 1 to 2 hours.
Per Serving: 77 calories; 0 g fat; 19.7 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 873 mg sodium. Full nutrition