Sugar Free Asian Cucumber Pickle Salad
1-2 Suyo Long Cucumbers thinly sliced
1 large white onion thinly sliced
1/4 cup Gari (pickled ginger)
1 cup Splenda
1 cup white vinegar
1 tbsp salt
1/4 tsp red pepper flakes (or 1 fresh red hot pepper thinly sliced)
water to cover (up to 1 cup)
in a non-metallic bowl layer cucumbers and onions. Mix in Gari.
Mix together white vinegar, Splenda, salt and red pepper flakes. Pour over cucumber/onion mix. Add water as needed to cover cucumbers. Cover with plastic wrap ensuring all cucumbers are submerged. Refrigerate 3-4 days. Serve!!
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-Martha
SE VA
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