Cucumber And Pepper Pickles With Whole Spices

Name: Cucumber And Pepper Pickles With Whole Spices
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 teaspoons each of the following 6 whole spices in seed (not ground) form: Dill Seed, Mustard Seed, Coriander Seed, Cumin Seed, Fennel Seed, Celery Seed; 237 milliliters Seasoned Rice Wine Vinegar; 1 fresh spicy peppers (This is a matter of taste. Here, I used 4 fresh jalapenos.. which have a bit of a kick if you dont bother to seed them. But if those are too hot, try using peperoncini, ban; 8 smalls 8-12 Persian Cucumbers, sliced thin (Persian cukes vary in sizes but are always much smaller than regular cukes. Do use them, English cukes or garden cukes release too much water and have to be peeled; 237 milliliters White Wine Vinegar; 1 Sweet Onion, sliced thin (If you can get Maui Onions, Vidalia, Walla-Walla or Texas Sweet onions, use them. If not, use a white onion…which is more mild than a yellow onion.)

You can never have too many side dish recipes, so give Cucumber And Pepper Pickles With Whole Spices a try. This gluten free, primal, and vegan recipe serves 1. One portion of this dish contains approximately 2g of protein, 0g of fat, and a total of 157 calories. A mixture of each of the following 6 spices in seed form: dill seed, onion, garden cukes release too much water and have to be, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.