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Ingredients
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1 cup apple cider vinegar
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1 cup white sugar
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2 tablespoons salt
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½ teaspoon mustard seed
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¼ teaspoon ground turmeric
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2 pounds cucumbers
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2 sweet onions
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 (per serving)
39 | Calories |
0g | Fat |
9g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 39 | |
% 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.