Cucumber Onion Pickles
"Recipe source: Curate cookbook. This is a Spanish cookbook and it mentions that pickles are not common in Spain but taste great with some Spanish dishes. makes 2 cups needs to be refrigerated overnight or up to one week."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (68.3 g)
- Calories 58.2
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 582.7 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 0.3 g
- Sugars - 13.1 g
- Protein - 0.2 g
- Calcium - 6.9 mg
- Iron - 0.1 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Slice onion and cucumber as thinly as possible (1/16th inch slices) and then place both in an airtight container.
Step 2
In a saucepan over medium heat bring the sugar, salt and 3/4 cup water to a simmer, stirring occasionally until sugar dissolves. Remove from heat and stir in vinegar and then pour mixture over the cucumber and onions. Cover tightly and refrigerate overnight or up to one week.
Tips
No special items needed.
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