Pickled Persian Cucumbers
Recipe type: Sensational Side Dishes
Serves: 10 pickles
- 10 medium Persian cucumbers
- 2 cloves garlic, sliced
- 2 cups water
- 2 cups white vinegar
- 6 tsp. salt
- In a large jar, place Persian cucumbers and garlic.
- In a large bowl, whisk together water, white vinegar, and salt until salt is dissolved.
- Pour enough of vinegar mixture into the jar to fill to the top. Add the lid, seal the jar, gently shake to mix.
- Let jar sit at room temperature for 1 week and then refrigerate.
- Refrigerate pickles after opening.
Serving size: 1 pickle Calories: 55 Fat: 0g Saturated fat: 0g Carbohydrates: 11g Sodium: 1402mg Fiber: 2g Protein: 2g Cholesterol: 0mg
Recipe by Dedemed at https://dedemed.com/pickled-persian-cucumbers/
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