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:
covered percent of daily need
