CUCUMBER SALAD

1/2 cup sugar
1/2 cup water
1 cup vinegar
1 teaspoon salt
3 cucumbers, peeled, seeded and cut into 1/4-inch thick pieces
4 teaspoons dried parsley flakes
1 red onion, minced

Yields 12 servings.
In a bowl, combine sugar, water, vinegar and salt.

Refrigerate overnight. 1 to 2 hours before serving, add cucumber, parsley flakes and onion to the dressing and mix well.