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Ingredientes
- 1 lb pickling or kirby cucumbers, sliced 1/4" thick
- 1 large sweet onion, thinly sliced
- 1/4 cup Diamond Kosher salt
- 1/2 to 3/4 cups sugar
- 1/2 cup distilled white vinegar
- 1/4 tsp ground turmeric
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds (if ground, use 1 tsp)
- 1/4 tsp celery seed
Direcciones
- In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a non-reactive pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will be ready to eat though, in a few hours.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 757g | |
| Calories 691 | |
| Calories from Fat 42 | 6% |
| Total Fat 5.02g | 6% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 964mg | 28% |
| Total Carbs 158.89g | 42% |
| Dietary Fiber 11.4g | 38% |
| Sugars 140.88g | 94% |
| Protein 7.74g | 12% |
