Our spicy cucumbers are all about the heat. It’s also sweet here, making it a flavorful foil for any cutlet or roast. Serve it as a steak accompaniment or sprinkle it on top of hot dogs. But don’t think of it as a salad topping. Liven up Jane’s simple salad without adding calories.
Spicy cucumbers are ready to serve
The recipe calls for green peppers. Of course, jalapeños are a good choice. but other green peppers can also be used Choosing the milder Anaheim or the spicier Serrano is an easy trade-off.
Spicy cucumbers, if stored properly, can be stored for up to a month in a sterilized, heat-resistant jar. Once opened (or if serving immediately), use the flavor within a week.
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Spicy and slightly sweet – pairs well with fried and grilled meats or with salads.
10 minutes prep time
Cooking time 10 minutes
total time 20 minutes
Serve 16 servings
Calories 19 kcal
- 4 cucumbers
- 1 yellow onion
- 2 green chillies. Jalapeno works well.
- 1/4 cup sugar
- 1 teaspoon mustard seeds
- 1/4 cup vinegar
- 1/2 cup water
- 1 teaspoon salt
Cut cucumber into small cubes.
Peel and finely chop the onion.
Slice the chili, remove the seeds first.
Combine cucumbers, onions, and peppers in a bowl with the mustard seeds and salt.
Bring vinegar, sugar and water to a boil.
Put the cucumber mixture in a sterilized jar and pour the liquid on top.
Seal the jar and deflate when cool.
Store in the refrigerator for up to 1 month and use within a week of opening.
Calories: 19kcal Carbohydrates: 4g Protein: 0.2g Fat: 0.1g Saturated Fat: 0.01g Polyunsaturated Fat: 0.02g Monounsaturated Fat: 0.04g Sodium: 147mg Potassium: 32mg Fiber: 0.2g Sugar: 4gVitamin A: 15IUV Vitamin C: 1mgIlcronium: 5.1mg
Categories: Food & Drinks
Source: INN NEW YORK CITY