Recipe Details
Ingredients
-
1cupapple cider vinegar
-
1cupwhite sugar
-
2tablespoonssalt
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½teaspoonmustard seed
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¼teaspoonground turmeric
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2poundscucumbers
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2sweet onions
Cooking Directions
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Inspect a 1-quart jar for cracks, then immerse in simmering water until needed. Wash a new, unused lid and ring in warm soapy water.
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Bring cider vinegar, sugar, salt, mustard seed, and turmeric to a boil in a small saucepan over medium-high heat. Boil for 5 minutes.
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Meanwhile, slice cucumbers and onions. Loosely pack vegetables in the sterilized jar.
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Pour hot brine over vegetables. Seal the jar and refrigerate for 24 hours before eating.
Editor’s Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe24 | |
| Calories39 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Sodium 488mg |
21% |
| Total Carbohydrate 9g |
3% |
| Dietary Fiber 0g |
1% |
| Protein 0g |
0% |
| Vitamin C 1mg |
1% |
| Calcium 7mg |
1% |
| Iron 0mg |
1% |
| Potassium 64mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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