Recipe Details
Ingredients
-
2smallcucumbers, thinly sliced
-
1 ½tablespoonssalt
-
1mediumonion, finely chopped
-
1cupwhite sugar
-
1cupwhite wine vinegar
-
½cupapple cider vinegar
-
¼cupbrown sugar
-
1 ½teaspoonsmustard seeds
-
½teaspooncelery seeds
-
1pinchground turmeric
Cooking Directions
-
Mix cucumber slices and salt together in a bowl; let sit for 1 1/2 hours.
-
Pour cucumbers into a sieve set in the sink. Thoroughly rinse cucumbers under cold running water and drain well.
-
Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil, then cook and stir until sugar dissolves, about 3 minutes.
-
Place drained cucumbers into a heat-proof bowl. Add onion, then pour hot vinegar mixture over top. Let stand at room temperature for 1 hour.
-
Transfer cucumbers and liquid to a container with a tight-fitting lid. Cover and refrigerate for 24 hours before eating.
Editor’s Note:
Nutrition data for this recipe includes the full amount of salt and brine ingredients. The actual amount consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories99 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Sodium 877mg |
38% |
| Total Carbohydrate 24g |
9% |
| Dietary Fiber 1g |
2% |
| Total Sugars 22g |
|
| Protein 1g |
1% |
| Vitamin C 3mg |
3% |
| Calcium 19mg |
1% |
| Iron 0mg |
2% |
| Potassium 87mg |
2% |
* 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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
