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Active Time:10 minsAdditional Time:35 minsTotal Time:45 minsServings:16Yield:16 servings, about 1/4 cup eachJump to Nutrition Facts
Active Time:10 minsAdditional Time:35 minsTotal Time:45 minsServings:16Yield:16 servings, about 1/4 cup each
Active Time:10 mins
Active Time:
10 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:45 mins
Total Time:
45 mins
Servings:16
Servings:
16
Yield:16 servings, about 1/4 cup each
Yield:
16 servings, about 1/4 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¼poundspickling cucumbers, trimmed and cut into 1/4-inch slices1 ½teaspoonssalt1cupcider vinegar1cupwhite vinegar1cuplight brown sugar1cupslivered onion2clovesgarlic, slivered1teaspoondill seed1teaspoonmustard seed
Cook Mode(Keep screen awake)
Ingredients
1 ¼poundspickling cucumbers, trimmed and cut into 1/4-inch slices
1 ½teaspoonssalt
1cupcider vinegar
1cupwhite vinegar
1cuplight brown sugar
1cupslivered onion
2clovesgarlic, slivered
1teaspoondill seed
1teaspoonmustard seed
DirectionsPlace cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature.To make ahead:Cover and refrigerate for up to 10 days.Originally appeared: EatingWell Magazine, May/June 2007
Directions
Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature.To make ahead:Cover and refrigerate for up to 10 days.
Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.
Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature.
To make ahead:
Cover and refrigerate for up to 10 days.
Originally appeared: EatingWell Magazine, May/June 2007
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Nutrition Facts(per serving)10Calories2gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
