A nice accompaniment to rich, smoked meat. Salting the cucumbers seasons them and removes excess water.
1. Peel the cucumbers and cut in half lengthwise. Use a spoon to scoop out the seeds. Slice into 1/8-inch thick slices. Place the slices in a colander.
2. Sprinkle the salt over the cucumbers. Toss to combine. Set colander over bowl and refrigerate for 1 to 2 hours.
3. While the cucumbers are draining, combine the vinegars and the sugar together in a non-reactive bowl. Stir to dissolve the sugar. Set aside.
4. Squeeze the cucumbers to release any excess liquid; transfer to a non-reactive bowl. Pour the vinegar mixture over the cucumbers. Add the chives and dill. Toss to combine. Can be served immediately or refrigerated overnight.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 184 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.4mg | 0 % | |
Potassium 356.1mg | 9 % | |
Total Carbohydrate 46.6g | 14 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 45.1g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 184
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