Directions:
- Make syrup ahead with vinegar and sugar. Put both into a small saucepan, heat and stir until sugar is dissolved. Set aside and let cool.
- Cut up the vegetables - in whatever form you want to eat them in. (Some of my kids like slices, others bigger chunks or wedges or strips.)
- Pour salt over the vegetables in a bowl and let stand for 2 hours in the refrigerator.
- After two hours, drain liquid from cucumber mixture and pour the syrup over the vegetables.
- Put into sealed container in the refrigerator. (You can keep adding cucumbers to your syrup as long as you store it properly in the fridge in a sealed container - I make one batch each summer, and toss the syrup it in the fall.) They are best after at least an hour or so of being chilled.
- NOTE: You can use less cucumbers to start, or you may need to make a bit more syrup, depending on how you cut the vegetables and what type of jar/container you use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.18 Kcal (415 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 95.26mg | 4% | |
| Potassium | 96.6mg | 2% | |
| Total Carbs | 23.29g | 8% | |
| Sugars | 22.01g | 88% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 0.59g | 1% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.4mg | 19% | |
| Calcium | 13.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 89.96 Kcal (377 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 86.4mg | 4% | |
| Potassium | 87.62mg | 2% | |
| Total Carbs | 21.12g | 8% | |
| Sugars | 19.96g | 88% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 0.54g | 1% | |
| Vitamin C | 9.1mg | 17% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3mg | 19% | |
| Calcium | 12mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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