Directions:
- In a large mixing bowl, toss cucumbers with salt to coat, then cover with ice cubes and refrigerate. After 1 to 2 hours, drain, rinse thoroughly and strain to remove excess water. Set aside.
- In a saute pan, heat the olive oil over medium heat. Add the asparagus, carrots, peppers, onions and garlic and saute for 3 minutes or until the vegetables are just beginning to soften. Transfer to a large bowl. Add the cucumbers, oregano, thyme and peppercorns and gently toss to combine.
- Return the saute pan to medium heat and add the vinegars, sugar, fennel seeds and bay leaves. Simmer until the sugar has dissolved, stirring constantly, about 3 minutes. Pour the syrup over the vegetable mixture and toss to coat.
- Cool to room temperature, then cover and refrigerate. These are best eaten a few days after they have been made, but can be eaten after chilling for a few hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.89 Kcal (498 kJ) | ||
| Calories from fat | 51.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 9% | |
|---|---|---|---|
| Sodium | 264.29mg | 11% | |
| Potassium | 278.31mg | 6% | |
| Total Carbs | 13.52g | 5% | |
| Sugars | 8.89g | 36% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 1.72g | 3% | |
| Vitamin C | 30.4mg | 51% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 11.4mg | 63% | |
| Calcium | 48.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 58.04 Kcal (243 kJ) | ||
| Calories from fat | 25.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 9% | |
|---|---|---|---|
| Sodium | 129.03mg | 11% | |
| Potassium | 135.87mg | 6% | |
| Total Carbs | 6.6g | 5% | |
| Sugars | 4.34g | 36% | |
| Dietary Fiber | 1.4g | 12% | |
| Protein | 0.84g | 3% | |
| Vitamin C | 14.8mg | 51% | |
| Vitamin A | 0.4mg | 26% | |
| Iron | 5.6mg | 63% | |
| Calcium | 23.8mg | 5% | |
* 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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