Marinate cucumber slices and onion rings in vinegar, water, sat and pepper in the refrigerator. Drain after a few hours. Mix cucumbers and onions with sour cream and dill. Serve as a salad or appetizer. Serves 4 to 6 Source: "Mountain Measures", Junior League of Charleston, WV. ed. 1974 NOTES : *May leave unpared and score length-wise all around with dinner fork and slice, or pare and slice. Recipe by: Mrs. John B. Carrico Posted to MC-Recipe Digest V1 #616 by Bill Spalding
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 6|
|Calories from Fat: 44 (48%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 3.7mg||1 %|
|Sodium 65.6mg||2 %|
|Potassium 210.8mg||6 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 10.3g|
|Protein 1.6g||2 %|
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Calories per serving: 91
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