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Not paleo due to:
This recipe has no customizations.
Can use Persian or Japanese cucumbers. Quarter lengthwise.
use 1 to 2, red, stemmed, seeded, and halved or coarsely chopped (optional).
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In a large bowl, toss the cucumbers with the salt. Let stand for 1 hour.
Drain, wipe, and transfer them to a large resealable plastic bag.
In a small bowl, whisk together the sugar and rice vinegar until the sugar is completely dissolved.
Pour into the large plastic bag containing the cucumbers, and add the chilies (if using).
Seal the bag, squeezing any air out, and refrigerate for at least 12 hours. The longer the vegetables macerate, the more pickled they will taste.
If you like a milder flavor, pickle these small cucumbers whole.
The amount of pickling liquid may look inadequate, but there will be enough because the cucumbers give up some of their natural water while sitting in the brine.
This recipe has the following nutrient totals:
Protein 1.56 g
Carbohydrates 15.0 g
Iron 0.68 mg
Fiber 1.41 g
Calcium 36.0 mg
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