Cucumber Pickles And Red Onion Recipe

Name: Cucumber Pickles And Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 servings; 1 cucumber large; 1/2 red onion; 5 3/8 tablespoons water; 6 3/4 tablespoons cider vinegar; 3 5/16 tablespoons brown sugar; 2 3/4 tablespoons salt; 1 bay leaf; 1 cinnamon stick; 4 teaspoons coriander seeds; 2 teaspoons mustard seeds

Servings: persons

2 servings
1 cucumber large
1/2 red onion
5 3/8 tablespoons water
6 3/4 tablespoons cider vinegar
3 5/16 tablespoons brown sugar
2 3/4 tablespoons salt
1 bay leaf
1 cinnamon stick
4 teaspoons coriander seeds
2 teaspoons mustard seeds

1
Wash the cucumbers well, cut thinly with a knife or food processor, salt, and place on a tray (with a net or grid), and let stand for about 1 hour.
2
Remove the salt, and dry the cucumbers with a napkin.
3
Cut the onion into rings, and place in the previously sterilized bottles.
4
In a small saucepan, bring to boil, water, cider vinegar, brown sugar, salt, bay leaf, cinnamon, coriander seeds, and mustard seeds. Stir well, and heat only until the sugar melts.
5
Let cool to room temperature, and add the cucumber and onion.
6
Refrigerate for about 2 weeks without opening.
7
The longer they stay in the bottles, the better the taste.

124

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 servings, 1 cucumber large, 1/2 red onion, 5 3/8 tablespoons water, and more.

Yes, Cucumber Pickles And Red Onion falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cucumber Pickles And Red Onion

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