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Pickled Cucumber and Onion Appetizer Recipe
Jul 13, 2012 @ 12:41 PM
Posted by
Daily Value: 3%
Servings: 8
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Low-Fat-Abs
Posted by
Nutrition
Cal/Serving: 64Daily Value: 3%
Servings: 8
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Low-Fat-Abs
| Fat | 1g | 2% |
| Saturated | 1g | 4% |
| Carbs | 11g | 4% |
| Fiber | 1g | 4% |
| Sugars | 9g | 0% |
| Protein | 1g | 3% |
| Cholesterol | 4mg | 1% |
| Sodium | 77mg | 3% |
| Calcium | 47mg | 5% |
| Magnesium | 15mg | 4% |
| Potassium | 157mg | 4% |
| Iron | 1mg | 4% |
| Zinc | 0mg | 2% |
| Vitamin A | 558IU | 11% |
| Vitamin C | 22mg | 36% |
| Thiamin (B1) | 0mg | 2% |
| Riboflavin (B2) | 0mg | 4% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 15µg | 4% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 11µg | 13% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 cup water
- 1 cup vinegar
- 1/4 cup sugar
- Dash of kosher salt
- 1 tablespoon ground cumin
- 2 cucumbers
- 1 onion, sliced thinly
- 1 red bell pepper, diced
- 1/4 cup crumbled feta
DIRECTIONS
Combine the first 5 ingredients in a pot and bring to a boil. Chop 1 cucumber in half in the middle, peel it, and slice it into thin strips. Turn off the heat on the pot and add in the sliced cucumber and onion. Let the mixture sit until cool and then refrigerate for 1-2 days, depending on the desired level of pickling.
Cut the remaining cucumbers in half lengthwise and core out the centers. Slice into small pieces, about 2-inches wide, so that each piece resembles a U shape. Add on top of each cucumber some of the pickled onions, pickled cucumber, diced red bell pepper, and feta. Serve cold.
Recipe Details
Servings: 8Total time: 2 days, 45 minutes
Special Designations: Nut-free, Vegetarian, Kid-friendly, Healthy
Notes and Substitutions:
Note: The pickled onions and cucumbers can be made up to a week ahead and stored. The final dish can be made and stored in the refrigerator a day ahead, if needed.
