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2.2 hours
4 servings
Adjust servings
Yields ~1 pint
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
honey
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
honey
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 259% and Sugar as 126% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.4% of RDA
• Calories: 9.7% of RDA
• Carbs: 15.7% of RDA
• Fat (total lipid): 1.2% of RDA
• Fiber: 7.2% of RDA
• Fructose: 62.6% of RDA
• Protein: 1.6% of RDA
• Sodium: 259% of RDA
• Sugar: 126% of RDA
• Vitamin A (IU): 3.7% of RDA
• Vitamin B6: 8.0% of RDA
• Vitamin C: 10.1% of RDA
• Iron: 2.8% of RDA
• Magnesium: 8.1% of RDA
• Manganese: 7.0% of RDA
• Niacin: 1.4% of RDA
• Potassium: 8.5% of RDA
• Zinc: 3.5% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
43.3
g
Calories
193
 
Fiber
2.00
g
Iron
0.529
mg
Protein
1.76
g
Sodium
3498
mg
Sugars
39.6
g
Fat (total lipid)
0.722
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
lb
+
-
 
ends trimmed, sliced into coins.
 
1
whole
+
-
 
small in size, thinly sliced.
 
2
tbsp
+
-
 
 
1/2
cups
+
-
 
 
1/2
cups
+
-
 
raw honey, can use xylitol if preferred.
 
1
tsp
+
-
 
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
ground.
 
1/2
tsp
+
-
 
 
1
leaf
+
-
 
 
1
pinch
+
-
 
 
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PREPARATION
1.
Combine the cucumbers, salt, and onion in a large mixing bow. Add very cold ice water and them sit for at least 2 hours (this will help keep the pickles very crunchy).
2.
Bring the vinegar, honey, and seasonings to a boil in a large pot.
3.
Drain the cucumbers and onions and add them to the pot.
4.
Bring back to a boil and immediately turn off the heat and transfer the entire mixture to a glass jar.
5.
Allow the jar to cool to room temperature and then put a lid on the jar and store in the refrigerator.
NOTES, TIPS, TRICKS, HINTS, ETC:
These pickles will last for up to 1 month in the refrigerator.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 193
Protein 1.76 g
Carbohydrates 43.3 g
Iron 0.53 mg
Fiber 2.00 g
Calcium 33.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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