Lebanese cucumbers are smaller and sweeter than their larger cousins. Team them with vinegar and spices to make a classic pickle to transform your sandwiches and cold meats.
5 Large lebanese cucumbers, trimmed, cut into 5mm-thick slices
2 Small brown onions, halved, thinly sliced
1 tablespoon Salt
375 milliliter Apple cider vinegar
215 gram Caster sugar
2 teaspoon Mustard seeds
2 teaspoon Coriander seeds
Nutrition value
796
calories per serving
27 g Fat10 g Protein125 g Carbs14 g FiberOther
Current Totals
27 g Fat
10 g Protein
125 g Carbs
14 g Fiber
MacroNutrients
Carbs
125 g
Protein
10 g
Fiber
14 g
Fats
Fat
27 g
Vitamins & Minerals
Calcium
129 mg
Iron
5 mg
Vitamin A
296 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
146 mcg
Vitamin B12
0 mcg
Vitamin C
43 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
102 mg
Manganese
0 mg
Phosphorus
222 mg
Selenium
12 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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