FACEBOOK CUCUMBER SALAD
Makes 2 quarts
1 cup thinly sliced onion
1 cup thinly sliced red, yellow or green bell pepper
1 tsp salt
1 cup white vinegar
2 cups Splenda granulated
1 tsp celery seed
1 tsp mustard seed
Mix cucumber, onion and pepper slices in a large bowl. Sprinkle with salt; set aside.
Put vinegar, Splenda, celery and mustard seeds in a medium saucepan and bring to a boil. Remove from heat and let cool for 1 hour.
Pour liquid over the veggies and stir. Spoon/pour into 2 quart jars. Store jars in fridge for up to 2 months......if they last that long!!
MY SPIN: The original recipe called for 1 TBSP salt.....way too much in my opinion! The next time I make this, I'm going to use a few more of the cucumbers to fill the jars completely. Also will use more vinegar......these taste a lot like Bread & Butter Pickles and think more vinegar will give them more of a cuke salad taste. They're good this way, tho!!!
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***