Directions:
- Wash vegetables. Score cucumber and squash lengthwise with a fork, leaving furrows in the peel on all sides. (This makes scalloped edges when vegetables are sliced.) Trim stem and blossom ends of cucumber and squash; cut into 1/8-inch slices. Place in a colander in sink; sprinkle with 2 Tbsp. salt, and toss gently. Let drain 30 minutes.
- Meanwhile, peel carrot, and cut carrot and radishes into 1/8-inch-thick slices. Toss together with drained cucumber and squash.
- Place 2 dill sprigs in each of 2 clean (1-pt.) jars or nonreactive containers with lids. Pack vegetables in jars, leaving 1/2-inch headspace.
- Bring vinegar, next 3 ingredients, remaining 2 Tbsp. salt, and 2 cups water to a boil in a 1 1/2-qt. stainless steel saucepan over medium-high heat, stirring until sugar and salt dissolve. Pour hot vinegar mixture over vegetables to cover. Apply lids. Chill 24 hours before serving. Store in refrigerator up to 3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.19 Kcal (1278 kJ) | ||
| Calories from fat | 2.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 0% | |
|---|---|---|---|
| Sodium | 259.37mg | 11% | |
| Potassium | 332.5mg | 7% | |
| Total Carbs | 60.77g | 20% | |
| Sugars | 42.32g | 169% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 0.7g | 1% | |
| Vitamin C | 22.9mg | 38% | |
| Iron | 0.7mg | 4% | |
| Calcium | 61.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 77.22 Kcal (323 kJ) | ||
| Calories from fat | 0.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 65.62mg | 11% | |
| Potassium | 84.12mg | 7% | |
| Total Carbs | 15.38g | 20% | |
| Sugars | 10.71g | 169% | |
| Dietary Fiber | 0.2g | 3% | |
| Protein | 0.18g | 1% | |
| Vitamin C | 5.8mg | 38% | |
| Iron | 0.2mg | 4% | |
| Calcium | 15.6mg | 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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