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Pickled Cucumber And Onion Salad Recipe Video
|Apple cider vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Kosher salt||1 1⁄2 Teaspoon|
|Fresh ground black pepper||To Taste|
|Cucumbers||3 Small, peeled and sliced|
|White onion||1⁄2 Cup (8 tbs), sliced into rings|
Calories 38 Calories from Fat 3
% Daily Value*
Total Fat 0.38 g0.58%
Saturated Fat 0.07 g0.37%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1427.7 mg59.5%
Total Carbohydrates 7 g2.4%
Dietary Fiber 1.6 g6.3%
Sugars 3 g
Protein 1 g2.5%
Vitamin A 2.6% Vitamin C 10.1%
Calcium 2.3% Iron 2.4%
*Based on a 2000 Calorie diet
1.Peel the cucumber and onion.
2.Cut the cucumbers into medallion.
3.Slice the onion into roundels. Add them to the cucumbers in the bowl. Make sure that the rings do not break.
5.Season the cucumbers and onions with 1-1/2 teaspoon of salt.
6.Season with black pepper and crushed red pepper flakes. Let it sit for 30 mins.
7.Drain the liquid from the bowl and discard.
8.Pour in the apple cider vinegar and the water.Stir to mix well.
9.Refrigerate for 3 hours.
10.Serve on the side with any entree.
•You can leave the skin on if you like the taste.
•You can retain the liquid that separates out from the vegetables to use in other recipes.
•White onions are fine but if you like a stronger taste, you can use red onions.
•This dish tastes best after two days in the refrigerator.