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, chile 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.
- The Joy of Pickling Harvard Common Press
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 437.46 Kcal (1832 kJ) | ||
| Calories from fat | 2.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.27g | 0% | |
|---|---|---|---|
| Sodium | 1182.71mg | 49% | |
| Potassium | 439.8mg | 9% | |
| Total Carbs | 108.42g | 36% | |
| Sugars | 95.24g | 381% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 2.42g | 5% | |
| Vitamin C | 69.2mg | 115% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 25.4mg | 141% | |
| Calcium | 59.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 59.51 Kcal (249 kJ) | ||
| Calories from fat | 0.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 160.9mg | 49% | |
| Potassium | 59.83mg | 9% | |
| Total Carbs | 14.75g | 36% | |
| Sugars | 12.96g | 381% | |
| Dietary Fiber | 0.54g | 16% | |
| Protein | 0.33g | 5% | |
| Vitamin C | 9.4mg | 115% | |
| Vitamin A | 0.2mg | 50% | |
| Iron | 3.5mg | 141% | |
| Calcium | 8.1mg | 6% | |
* 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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