Dilled Cucumbers Morgan

VeganVegetarian
Be the first to rate this recipe

Ingredients

  • 2 tablespoons white wine vinegar ⓘ
  • 2 tablespoons Dijon mustard ⓘ
  • 2 teaspoons sugar ⓘ
  • 1/2 teaspoons sugar
  • 1/2 teaspoon salt ⓘ
  • 1/4 teaspoon pepper
  • 2 teaspoons chopped fresh dill ⓘ
  • 2 hothouse cucumbers (about 1 1/2 pounds), quartered, seeded, and sliced crosswise into 1/4-inch pieces ⓘ

Instructions

  1. In a bowl, whisk together vinegar, mustard, sugar, salt, pepper, and dill. Add cucumbers and onion, and toss to coat well.
  3. Cover and chill. Cucumbers keep, covered and chilled, for 2 days.

Nutrition & Diet Analysis (per serving)

78 kcal 4% DV
Protein Fat Carbs

Macronutrients

Protein 2.8g 6% DV
Total Fat 0.8g 1% DV
Carbs 16.8g 6% DV
Fiber 3.4g 12% DV
Sugar 6.8g 14% DV

Electrolytes

Sodium 9905mg 100% DV
Potassium 402.8mg 9% DV

Vitamins & Minerals

Vitamin A 233.8mcg 26% DV
Vitamin C 58.8mg 65% DV
Calcium 102.8mg 8% DV
Iron 2.6mg 14% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

sweet onion sugar pepper dill mustard salt

You May Also Like

🥗

Raw Applesauce

VeganVegetarian
111 kcal 0.6g protein
🥗

The Refresher

VeganVegetarian
118 kcal 7.5g protein
🥗

Cocktail Pecans

VeganVegetarian
351 kcal 5.8g protein
🥗

Potato Chip Cookies-Crunchies

VeganVegetarian
613 kcal 6.8g protein
🥗

Virginia Corn Relish

VeganVegetarian
199 kcal 5.7g protein
🥗

Microwave Potato Chips

VeganVegetarian
243 kcal 0.6g protein
Vegan recipes → Vegetarian recipes → All recipes →