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RECIPE
9 INGREDIENTS5 STEPS15MIN

Pickled Cucumber with Dill

4.3
4 Ratings

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K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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These pickled cucumbers take only 2-3 days to be ready. They are delicious with any salad or sandwich and equally add an irresistible crunch and flavour to your summer BBQ with vegan burgers and sausages.
15MIN
Total Time

K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
GO TO BLOG

Ingredients

US / METRIC
Servings:
10
Serves 10
9 2/3 cups
Persian Cucumbers , washed, drained
1 1/3 cups
3/4 cup
Water
3/4 cup
Distilled White Vinegar
1 Tbsp
1/2 Tbsp
2 cloves
Garlic , thinly sliced
3 1/3 cups
Water , chilled

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Nutrition Per Serving

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CALORIES
23
FAT
0.0 g
PROTEIN
0.2 g
CARBS
5.8 g

Cooking Instructions

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Step 1
Cut off the ends of the Persian Cucumber (1 kilogram) and slice them in half long-ways.
Step 2
Strip the Fresh Dill (20 gram) from its hard stems and chop roughly.

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Nutrition Per Serving
Calories
23
% Daily Value*
Fat
0.0 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
--
--
Cholesterol
0.0 mg
0%
Carbohydrates
5.8 g
2%
Fiber
0.6 g
2%
Sugars
3.1 g
--
Protein
0.2 g
0%
Sodium
490.2 mg
21%
Vitamin D
--
--
Calcium
38.2 mg
3%
Iron
0.5 mg
3%
Potassium
24.7 mg
1%
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