The Mediterranean Dish · by Suzy Karadsheh★ 4.9 (204)
Quick Pickled Cucumber Recipe
NUTRITION · PER SERVING30M COOK
CAL 2%·PRO 1%
CARBS 2G31% OF CAL
1G FIBER1G SUGAR0G OTHER
FAT 0G7% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick refrigerator pickles made with vinegar, spices, cucumber, garlic, and dill. Crunchy and briny, ready to enjoy the next day as a tangy accompaniment.
condimentmediterranean🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3 cups vinegar (distilled white vinegar or white wine vinegar will work )
- 2 1/4 cup cold water
- 2 1/2 tablespoons kosher salt
- 3 tablespoon mustard seed
- 3 tablespoon coriander seed
- 3 tablespoon peppercorn
- 2 bay leaves
- 1 1/4 lb Persian cucumbers or English cucumbers (sliced into 1/2-inch rounds )
- 4 green onions (trimmed and chopped (both white and green parts))
- 3 Jalapeno peppers (sliced into rounds (remove seeds for less heat))
- 6 garlic cloves (minced)
- Few sprigs of fresh dill (to your liking)
At a glance
PER SERVING · TIME 30M
CAL 2%·PRO 1%
CARBS 2G31% OF CAL
1G FIBER1G SUGAR0G OTHER
FAT 0G7% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 828mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 89mg
- Calcium
- 21mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 828MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.