Quick Pickled Cucumber
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Quick Pickled Cucumber
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These quick pickled cucumbers are a simple side or topping. Often used in Asian cooking, these sweet and sour cucumbers make a great addition to nearly any meal.
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Ingredients
- 2 cucumbers we suggest English cucumber
- 3/4 cup white wine vinegar
- 1.5 teaspoons sugar
- ¼ teaspoon salt
Instructions
- Trim the ends from the cucumbers. If the cucumber is very long cut it in half widthwise.
- Use a vegetable peeler on the cucumber running it lengthwise to cut thin ribbons. Do this on each side of the cucumber and continue peeling until you reach the seedy center. Discard this core.
- In a large bowl combine the vinegar, sugar and salt. Stir together until well mixed.
- Add the cucumber ribbons to the bowl and toss with the vinegar mixture. Try to cover as much of the cucumber with the liquid as possible.
- Let the mixture sit for 15- 30 minutes, tossing occasionally.
- Use immediately or cover and place in the refrigerator for 3-4 days.
Nutrition Information
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Calories
32kcal
(2%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
152mg
(6%)
Potassium
222mg
(6%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
108IU
(2%)
Vitamin C
5mg
(6%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Calories | 32kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 152mg | 6% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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