In article >,
ChattyCathy > wrote:

> On Tue, 20 May 2008 05:10:23 -0400, Stan Horwitz wrote:
>
> <snippety>
> >
> > Anyway, slice four large kirby cucumbers (I prefer regular cukes
> > though). Slice them as thin as you can. Slice a small or medium size
> > onion and shred one carrot (or finely dice it). I use a $20 vegetable
> > slicer; its a poor man's mandolin, but it works fine.
>
> A question Stan. I thought kirby cukes were pretty small? I don't see them
> often 'round here but we do get plenty regular and English cukes too. I
> think I might try the English, because the skins are not as tough...
>
> >
> > Then I put the cucumber, carrot, and onion in a large zip lock bag and
> > mix them up so the onion and sliced cucumbers are evenly distributed.
> > The original recipe says to add in half a teaspoon of white pepper, but
> > I don't like that stuff (it has no flavor), so I use a bit of regular
> > ground pepper instead. Then I add in one cup of Splenda (the recipe
> > calls for regular sugar). Next, goes in four cups of Heinz white
> > vinegar. Close the bag tightly and mix up the ingredients thoroughly by
> > shaking the bag vigorously.
> >
> > Note that I am not sure about the amounts of sweetener and vinegar. The
> > idea with the vinegar is to have enough to cover the sliced vegies, but
> > not drench them. I would start with half a cup of sweetener and just see
> > how it looks after you add in everything else.
>
> Ah - was gonna ask about the amounts... I am gonna use sugar, so how
> 'sweet' is this supposed to be? Just sweet-ish or fairly sweet? Or is that
> sort of 'personal preference'?

I would go with the version that Sheldon posted. Its supposed to be
slightly sweet. Of course, you can adjust the sweetness to your taste.

Kirby's are smaller than regular cucumbers, but like any vegetable, they
vary in size.