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Snappy Cucumber Pickles

chef.jackson's picture
Ingredients
  Small cucumber 1⁄2 Pound
  Cider vinegar 1⁄4 Cup (4 tbs)
  Water 2 Tablespoon
  Sugar 2 Teaspoon
  Red pepper 1⁄8 Teaspoon
Directions

MAKING
1) Rinse the cucumbers and pat dry them.
2) Cut each cucumber into 4 spears, lengthwise.
3) In a shallow container, place the cucumber spears, cut side down. Set aside.
4) In a 1-cup glass measure, combine together the water, vinegar, sugar and pepper. Stir well.
5) Microwave the mixture, uncovered, on HIGH for 2 to 3 minutes, till it boils.
4) Over the reserved cucumber spears, pour the mixture.
5) Cover the preparation and chill in the fridge for about 8 hours.

SERVING
6) Transfer the chilled preparation to a decorative serving plate and serve while still quite cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Preparation Time: 
5 Minutes
Cook Time: 
3 Minutes
Ready In: 
8 Minutes

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4.230555
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 86 Calories from Fat 2

% Daily Value*

Total Fat 0.25 g0.39%

Saturated Fat 0.08 g0.42%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7.6 mg0.3%

Total Carbohydrates 19 g6.3%

Dietary Fiber 1.1 g4.6%

Sugars 14 g

Protein 1 g3%

Vitamin A 5.2% Vitamin C 11.9%

Calcium 4.1% Iron 4.2%

*Based on a 2000 Calorie diet

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Snappy Cucumber Pickles Recipe