Wash cucumbers. Score with tines of fork. Cut cucumbers and onion into transparent, paper thin slices to measure 4 to 5 cups. Stir together salt, vinegar, sugar and pepper and pour over slices. Cover and refrigerate at least 4 hours; can be made the night before. Serve in a bowl or drain and serve on greens.
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6mg||0 %|
|Potassium 291.7mg||8 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 22.7g|
|Protein 1.5g||2 %|
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Calories per serving: 106
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