1/2 c. vinegar
1/3 c. sugar
1/4 c. water
2 tbsp. salad oil
1/2 tsp. salt
1/8 tsp. pepper
2 sm. cucumber, 5 to 6 inches, washed and thinly sliced
1 med. onion, peeled and thinly sliced
1 1/2 tsp. minced parsley

Combine first 6 ingredients in saucepan; heat, stirring, just until sugar dissolves. Remove from heat. Mix cucumbers and onions in small bowl. Pour vinegar mixture over vegetables; mix carefully. Cover and refrigerate 4 to 6 hours or overnight. Makes about 2 1/2 cups.