These super speedy pickled cucumbers are the perfect accompaniment to smoked salmon or our Swedish meatballs.
- Prep time 5 minutes
- Total time 8 hours & 30 minutes
Ingredients
Method
In colander, toss cucumber with salt; let stand for 30 minutes in sink or over bowl. Pat dry; place in wide-mouth 4-cup canning jar.
Meanwhile, in small saucepan, combine sugar, vinegar, allspice, bay leaf and 1 cup water. Bring to boil over medium heat; cook, stirring occasionally, until sugar is dissolved, about 2 minutes. Let cool completely; pour over cucumber. Add dill; stir until combined. Cover; refrigerate overnight or up to 7 days before serving.
Makes about 3 cups.
Nutritional facts PER 1/4 CUP: about
- Sodium 97 mg
- Sugars 3 g
- Calories 15
- Total fat 0 g
- Potassium 37 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 4 g
%RDI
- Iron 1
- Calcium 6
- Vitamin A 1
- Vitamin C 3
