4 Serves
86 Mins
Peel the cucumbers, slice them lengthwise, and use a spoon to scoop out the seeds. Cut the cucumber halves into strips approximately 1 cm wide and 5 cm long.
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Vitamin K
122 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
23 µg / 400 µgCalcium
44 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
20 mg / 1,250 mgPotassium
128 mg / 4,700 mgSodium
585 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
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
In a bowl, toss the cucumber strips with white vinegar, salt, and sugar. Allow the mixture to sit for at least 30 minutes to extract excess liquid.
Drain the liquid from the cucumbers and pat them dry thoroughly using clean kitchen towels.
Preheat your oven to 200°C. In a baking dish, combine the dried cucumbers with olive oil, fresh dill, sliced green onions, and black pepper.
Place the baking dish uncovered in the center of the oven. Roast for one hour, tossing the cucumbers 2 to 3 times during the process, until they are tender yet retain a slight crispness.
25
g95
g20
g
Yemeni
