Quicky Pickles

VeganVegetarian
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Ingredients

  • 4 kirby cucumbers, washed, dried, quartered lenthwise
  • 2 -3 sprigs fresh tarragon ⓘ
  • 1 34 cups white wine vinegar (or white vinegr)
  • 13 cup sugar ⓘ
  • 14 teaspoon red pepper flakes ⓘ
  • 1 12 teaspoons coarse salt

Instructions

  1. Place cucumbers and tarragon in a quart jar.
  2. Heat vinegar, sugar, red pepper flakes and salt in a saucepan, stirring until sugar and salt dissolve.
  3. Pour into the jar.
  4. Let cool completely, uncovered.
  5. Pickles are best refrigerated overnight, or up to 6 weeks before serving.
  6. Enjoy!

Nutrition & Diet Analysis (per serving)

104 kcal 5% DV
Protein Fat Carbs

Macronutrients

Protein 6.5g 13% DV
Total Fat 2g 3% DV
Carbs 20g 7% DV
Fiber 3.5g 12% DV
Sugar 1.1g 2% DV

Electrolytes

Sodium 18.8mg 1% DV
Potassium 869.5mg 19% DV

Vitamins & Minerals

Vitamin A 91.8mcg 10% DV
Vitamin C 53.5mg 59% DV
Calcium 292.5mg 23% DV
Iron 8.3mg 46% DV

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

Explore Ingredients

sugar red pepper tarragon

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