4 med. sized cucumbers
3/4 c. white vinegar
1/4 c. sugar
2 tsp. salt
1 tsp. dill seeds, crushed
1/4 tsp. crushed red pepper
3 to 4 fresh dill sprigs or 2 tsp. dried dill

Peel cucumbers and cut in half lengthwise; remove seeds. Cut halves into bite sized chunks.

In medium bowl, combine cucumbers, vinegar, sugar, salt, crushed dill seeds, crushed red pepper, dill sprigs, and 1 1/2 cups water. Gently stir to mix well. Cover and refrigerate least 4 hours, stirring occasionally. Drain before serving. About 20 calories per 1/2 cup.