Sweet Cucumbers and Onions
Here is a recipe to use up all those cucumbers in your summer garden. I ate these at nearly every meal when I was pregnant with my youngest. It's a wonder she didn't turn into a pickle!
Servings: 12
Calories: 148kcal
Ingredients
- 1 cup apple cider vinegar
- 2 cups granulated sugar
- 1 tablespoon kosher salt
- 6 cups sliced cucumbers pickling cucumbers work well
- 1 large sweet onion sliced
- 1 large green bell pepper chopped
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Vegetables
- Using a knife or food processor, slice the cucumbers, sweet onions, and green bell peppers.
Make the Vinegar Brine
- In a large glass measuring cup, combine the apple cider vinegar, granulated sugar, and kosher salt. Mix until dissolved.
- Place the vegetables in a large pickle jar and pour the vinegar mixture over it. Refrigerate 8 hours or overnight.
- Mix with a long-handled spoon before serving. May store in refrigerator for 2-3 weeks. Makes around 8 cups.
Nutrition
Serving: 16g | Calories: 148kcal | Carbohydrates: 37g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 585mg | Potassium: 148mg | Fiber: 1g | Sugar: 35g | Vitamin A: 99IU | Vitamin C: 14mg | Calcium: 16mg | Iron: 0.3mg
