4 Serves
480 Mins
Using a sharp knife and cutting board, thinly slice the cucumbers into rounds and the onion into quarter-round slices approximately 1/4 inch thick.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
13 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
12 mg / 1,250 mgPotassium
58 mg / 4,700 mgSodium
6 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Place the sliced vegetables into a large bowl or container. Add the white vinegar, sugar, and salt and pepper to the container.
Pour in enough water to fully submerge the cucumber and onion mixture, then stir thoroughly with a spoon to ensure the sugar and seasonings are well combined.
Cover the container and refrigerate for at least 45 minutes, though overnight marination is recommended for the best flavor.
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