Penny-pincher pickled cucumbers and onions

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Penny-pincher pickled cucumbers and onions

Preparation time: 10 minutes
Chilling time: 6 hours

1 3/4 cups cold water
1 cup apple cider vinegar
1/4 teaspoon salt
1 large cucumber (about 14 ounces or 10 inches), peeled and sliced
1 small onion (about 4 ounces), thinly sliced and separated into rings

Place water, vinegar, and salt in an airtight container; stir to combine. Add cucumber and onion slices; stir to combine. Cover tightly and chill for at least 6 hours to allow cucumber and onions to pickle. Drain off liquid before serving.

Yield: 3 1/2 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 17
  Carbohydrate: 3 g
  Protein: 1 g
  Fat: <1 g
  Saturated fat: 0 g
  Sodium: 85 mg
  Fiber: 1 g
  Exchanges per serving: 1 vegetable
  Carbohydrate choices: 0

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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