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  • 8servings
  • 15minutes
  • 130calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. .6 cup(s) white-wine vinegar or apple-cider vinegar

  2. 1/3 cup(s) sugar

  3. 1/8 teaspoon(s) salt

  4. 2 cup(s) thinly sliced ‘Beit Alpha' cucumbers (about 2 cucumbers)

  5. 2 red onions , thinly sliced

  6. 2 tablespoon(s) torn dill sprigs

  7. 1 teaspoon(s) whole peppercorns

  8. 3 tablespoon(s) olive oil

Instructions Jump to Ingredients ↑

  1. In a medium bowl, mix vinegar, sugar, and salt, stirring occasionally, until sugar dissolves. Set aside.

  2. In a nonreactive bowl, combine cucumbers, onions, dill, and peppercorns. Add olive oil to reserved vinegar mixture and stir well. Pour over vegetables and toss to combine. Cover bowl and refrigerate for at least 8 hours before serving. Store pickles, refrigerated, for up to 5 days.

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