Dec 252010
Freshly made, this can be refrigerated in jars for a week-no longer. This recipe makes 6 to 8 servings.

  • 1/2 teaspoon dried red chili flakes
  • 1/2 cup sugar
  • 1/2 cup water
  • 5 tablespoons white vinegar
  • 1/2 teaspoon salt

 Place the cucumber, onion and chili flakes in a mixing bowl. In a small saucepan, over low heat,


dissolve the sugar in the water. Remove from heat and stir in the vinegar and salt. Pour over vegetables in the bowl, stir, cover, and refrigerate until served.

Yum! Thank you so much, Cleo!



  • 2 large cucumbers, peeled, halved lengthwise, and sliced thinly
  • 1 small red onion peeled, halved and sliced thinly


Nick Russell

World-Famous, New York Times Best Selling Author, and All-Around Nice Guy!


  1. Hi Miss Terry….I made your recipe for Cranberry-Oat bars that was in the last issue of Gypsy Journal to take to Pinochle and everyone loved them. I always have cranberries in the freezer since this is cranberry country.
    I finally retired from hosting. Did it all over the country for 16 years but now I’m settled in Ocean Park, WA. But I did buy a small 5th wheel to take on trips to see friends etc. Best to you and Nick…….Cleo Collette

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