Pickled Cucumbers
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cucumbers, about 1¾ pounds
- 6tablespoons white vinegar
- 6tablespoons sugar
- ¾cup water
- Salt to taste if desired
- Freshly ground pepper to taste
- ¼cup finely chopped parsley
Nutritional analysis per serving (2 servings)
218 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 53 grams carbohydrates; 3 grams dietary fiber; 44 grams sugars; 3 grams protein; 1342 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the cucumbers and cut them in half lengthwise. Scrape out the seeds. Cut the halves crosswise into thin slices. There should be about five cups.
- Step 2
Put the cucumbers in a bowl.
- Step 3
Blend the vinegar, sugar, water and salt in a small saucepan and bring to a boil, stirring until the sugar dissolves. Pour the liquid over the cucumbers. Let stand until cool. Chill.
- Step 4
Sprinkle with pepper and parsley and serve.
Private Notes
Comments
A good simple recipe if you have a supply of fresh, crunchy, cucumbers.
How long does this keep?
How long does this keep?
Very tasty. A little watery
A good simple recipe if you have a supply of fresh, crunchy, cucumbers.
I don't have a supply of cucumbers--would an ear of corn suffice?