Directions:
- Gently wash the cucumbers and cut them into 1-inch lengths, discarding a thin slice from each end. Toss the cucumbers with 1/2 teaspoon salt in a bowl. Let the cucumbers stand for 1 to 2 hours.
- In a large nonreactive saucepan, bring to a boil the ginger, chili peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove the pot from the heat, and add the carrots. Let the mixture cool.
- Drain and rinse the cucumbers, and drain them again. Add the cucumbers, pepper, and onion to the saucepan. Mix well, then transfer the vegetables and liquid to a 2-quart jar. Cover the jar with a nonreactive cap, and refrigerate it.
- The pickles will be ready to eat after about 3 days. Refrigerated, they will keep for at least 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.54 Kcal (308 kJ) | ||
| Calories from fat | 15.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 3% | |
|---|---|---|---|
| Sodium | 348.57mg | 15% | |
| Potassium | 650.22mg | 14% | |
| Total Carbs | 15.59g | 5% | |
| Sugars | 5.88g | 24% | |
| Dietary Fiber | 5.28g | 21% | |
| Protein | 2.27g | 5% | |
| Vitamin C | 26.2mg | 44% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 8.9mg | 49% | |
| Calcium | 76.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 61.66 Kcal (258 kJ) | ||
| Calories from fat | 13.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 3% | |
|---|---|---|---|
| Sodium | 292.24mg | 15% | |
| Potassium | 545.14mg | 14% | |
| Total Carbs | 13.07g | 5% | |
| Sugars | 4.93g | 24% | |
| Dietary Fiber | 4.42g | 21% | |
| Protein | 1.9g | 5% | |
| Vitamin C | 22mg | 44% | |
| Vitamin A | 0.4mg | 17% | |
| Iron | 7.4mg | 49% | |
| Calcium | 64.2mg | 8% | |
* 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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