Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
142
Calories
3g
Protein
0g
Fat
34g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 long English cucumbers, finely sliced
- 1 teaspoon (5 mL) salt
- Freshly-ground pepper
- 1 teaspoon (5 mL) freshly-chopped dill
- ½ cup (125 mL) paper-thin slices of red onion
- 1 cup (250 mL) red-wine vinegar
- 4 teaspoons (20 mL) honey
- Fresh lettuce leaves
- Sliced radishes (optional)
- =
Directions
1
Place sliced cucumbers in a bowl, sprinkle with salt, pepper and dill, mixing well. Mix in onion slices. Heat vinegar in a small saucepan just until hot, but not boiling. Remove from heat and add honey, stirring until it dissolves. Let cool to lukewarm. Pour over cucumber mixture, cover and refrigerate overnight. Transfer to a jar or plastic container with tight-fitting lid. Serve on lettuce, trimmed, if desired, with radishes and more fresh dill.
Recipe sourced from
fandom