Salt and Sugar Pickles

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Salt and Sugar Pickles could be an amazing recipe to try. One serving contains 121 calories, 3g of protein, and 1g of fat. This recipe serves 4 and costs $1.29 per serving. It is brought to you by Leites Culinaria. 81 person were glad they tried this recipe. If you have sugar, watermelon, radishes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is outstanding. Salt-and-sugar Pickles, Salt & Sugar Pickles, and Superfast Salt-and-Sugar Pickles are very similar to this recipe.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 thin-skinned cucumbers with few seeds

2 thin daikon radishes

3 very large radishes

1 teaspoon fine sea salt

1 teaspoon sugar

2 pounds seedless watermelon

Equipment:

bowl

Cooking instruction summary:

1. Arrange the vegetables and fruit in separate bowls. There should be about 1 1/2 cups of each kind. Halve the radishes and slice them into thin wedges. Cut the daikon radishes crosswise into slices about 1/8-inch thick. Cut the cucumbers crosswise into slices about 1/4-inch thick. Remove the rind of the watermelon and cut the fruit into slices 1/8-inch thick and then into 2-inch wedges.2. In a small bowl, combine the salt and sugar. Sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes.3. Arrange the vegetables in separate piles on a platter and serve immediately.

 

Step by step:


1. Arrange the vegetables and fruit in separate bowls. There should be about 1 1/2 cups of each kind. Halve the radishes and slice them into thin wedges.

2. Cut the daikon radishes crosswise into slices about 1/8-inch thick.

3. Cut the cucumbers crosswise into slices about 1/4-inch thick.

4. Remove the rind of the watermelon and cut the fruit into slices 1/8-inch thick and then into 2-inch wedges.

5. In a small bowl, combine the salt and sugar. Sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss.

6. Let the pickles stand for 5 to 10 minutes.

7. Arrange the vegetables in separate piles on a platter and serve immediately.


Nutrition Information:

Quickview
121k Calories
3g Protein
0.76g Total Fat
28g Carbs
21% Health Score
Limit These
Calories
121k
6%

Fat
0.76g
1%

  Saturated Fat
0.11g
1%

Carbohydrates
28g
10%

  Sugar
21g
24%

Cholesterol
0.0mg
0%

Sodium
624mg
27%

Get Enough Of These
Protein
3g
7%

Vitamin C
61mg
74%

Vitamin A
1398IU
28%

Potassium
857mg
25%

Copper
0.4mg
20%

Folate
76µg
19%

Fiber
4g
19%

Magnesium
68mg
17%

Manganese
0.27mg
13%

Vitamin B6
0.26mg
13%

Vitamin K
11µg
11%

Vitamin B5
1mg
11%

Vitamin B1
0.16mg
10%

Phosphorus
96mg
10%

Iron
1mg
9%

Calcium
84mg
8%

Vitamin B2
0.12mg
7%

Zinc
0.76mg
5%

Vitamin B3
0.81mg
4%

Selenium
2µg
3%

Vitamin E
0.16mg
1%

covered percent of daily need
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Food Trivia

20% of people in the UK believe they have a food allergy, but only 2% actually do.

Food Joke

School lunches are not generally popular with those that have to eat them, and sometimes with good reason. "What kind of pie do you call this?" asked one schoolboy indignantly. "What's it taste of?" asked the cook. "Glue!" "Then it's apple pie, the plum pie tastes of soap."

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