This is my grandma's recipe-I substituted Splenda for sugar and it tastes even better then hers. I always put extra pepper on mine!



2 medium cucumbers washed and peeled
1 shot glass of vinegar
1 teaspoon of splenda
1/3 container medium container of sour cream
pinch of salt
pepper to taste

Take cucumbers and wash and peel, cut off ends. Slice cucumbers into disks. Try to make them all same width. Not too thin and not too thick. Place them in a large mixing bowl. Add Sour cream, vinegar, and Splenda. Add pinch of salt and pepper to taste. Mix all together well. Add mixture to a container with a lid and keep in the refrigerator for 3 hours.