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Red Vinegar Pickles Recipe

Red Vinegar Pickles Recipe

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Ingredients:

Serving

2 1/4 cups water
2/3 cup red wine vinegar
6 1/8- inch- thick rounds peeled fresh horseradish
4 fresh dill sprigs
2 tbsp salt
2 tsp coriander seeds
1 1/2 tsp whole black peppercorns
1 tsp fennel seeds
1 tsp yellow mustard seeds
1/2 tsp whole allspice
1/2 tsp juniper berries
1 bay leaf
1 serrano chile, halved (with seeds)
1 lb pickling cucumbers
1/2 large red onion, thinly sliced
ingredient info: juniper berries are available in the spice section of most supermarkets.

Directions:

Bring first 13 ingredients to boil in large saucepan, stirring until salt dissolves. Place cucumber rounds and onion in large glass container. Pour brine over. Cool slightly. Cover and refrigerate at least 8 hours or overnight. DO AHEAD: Pickles can be made 2 weeks ahead. Keep refrigerated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	46.06 Kcal (193 kJ)
Calories from fat	12.91 Kcal
		% Daily Value*
Total Fat	1.43g	2%
Cholesterol	0.8mg	0%
Sodium	3516.15mg	147%
Potassium	228.47mg	5%
Total Carbs	5.13g	2%
Sugars	2.03g	8%
Dietary Fiber	2.21g	9%
Protein	1.68g	3%
Vitamin C	5.7mg	10%
Iron	0.3mg	2%
Calcium	54.4mg	5%

Amount Per 100 g
Calories	14.44 Kcal (60 kJ)
Calories from fat	4.04 Kcal
		% Daily Value*
Total Fat	0.45g	2%
Cholesterol	0.25mg	0%
Sodium	1101.92mg	147%
Potassium	71.6mg	5%
Total Carbs	1.61g	2%
Sugars	0.64g	8%
Dietary Fiber	0.69g	9%
Protein	0.53g	3%
Vitamin C	1.8mg	10%
Iron	0.1mg	2%
Calcium	17.1mg	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.

Tastes

salty
savory
bitter
sweet

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