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Picture of Cucumber Apple Pickle
american brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 300 kcal 15 %
  • Fat 0 g 1 %
  • Saturated 0 g 0 %
  • Carbs 72 g 24 %
  • Fiber 4 g 15 %
  • Protein 2 g 4 %
  • Cholesterol 0 mg 0 %
  • Sodium 2147 mg 89 %
  • Calcium 63 mg 6 %
  • Magnesium 45 mg 11 %
  • Potassium 523 mg 11 %
  • Iron 1 mg 6 %
  • Zinc 1 mg 5 %
  • Phosphorus 73 mg 10 %
  • Vitamin A 16 µg 2 %
  • Vitamin C 7 mg 8 %
  • Thiamin (B1) 0 mg 7 %
  • Riboflavin (B2) 0 mg 8 %
  • Niacin (B3) 0 mg 2 %
  • Vitamin B6 0 mg 10 %
  • Folate equivalent (total) 17 µg 4 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 0 mg 2 %
  • Vitamin K 40 µg 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cucumber Apple Pickle

Ingredients

  • 1/2 pound Japanese or Kirby cucumbers
  • 1 1/4 teaspoons fine sea salt
  • 1/2 Fuji or Granny Smith apple
  • 2 cups water
  • 1/3 cup rice vinegar (not seasoned) or cider vinegar
  • 1 tablespoon very thin matchsticks of peeled ginger
  • 1/4 cup sugar
  • Pinch of Korean hot red-pepper threads (optional)

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