Recipe courtesy of Ellen Greaves
Pickled Cucumber and Peppers
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 130
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 18
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 944
Ingredients
9 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoons salt
3 tablespoons water
1 seedless cucumber cut into 1/2 inch chunks
1 red pepper cut into 1/2 inch dice
1 yellow pepper cut into 1/2 inch dice
Salt and fresh ground pepper
Directions
- In a non-reactive pot over a medium heat stir the rice vinegar, sugar and salt and 3 tablespoons water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Mix the cucumber and pepper with the pickling liquid let sit for 30 minutes.