Cucumber Salad - cooking recipe

Ingredients

5 c. thinly sliced small cucumbers
1 1/2 c. thinly sliced onions
2 Tbsp. water
1/2 c. cider vinegar
1/4 c. Sugar Twin
1 tsp. dill weed
1 Tbsp. salt

Preparation

Combine sliced cucumbers, water and salt in a large bowl.
Heat vinegar and Sugar Twin to boiling, stir in dill weed.
Set aside to cool.
Drain cucumbers, but do not rinse.
Add liquid and mix well. Pack into freezer containers.
Thawed pickles can be stored for up to 3 weeks.
Makes about 5 cups.
About 10 calories for 1/4-cup serving.