Pickled Persian Cucumber & Red Onions

This is a real quick way to get that something extra on your dinner plate without the hard work. The fresh, snap and crunch of the cucumber paired with the tamed, thin sliced red onions, basil and twang of the red wine vinegar hits the spot for fresh side.

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Pickled Persian Cucumber & Red Onions

refreshing and delicious

Prep Time40 mins

Total Time40 mins

Course: Side Dish, Vegetable

Cuisine: Persian

Keyword: cucumber and onion salad, persian cucumber recipe, pickled cucumbers, side salad recipe

Servings: 6 servings

Calories: 72kcal

Author: Kevin Is Cooking

Ingredients

• 8 Persian cucumbers
• 1 medium red onion
• 1 clove garlic
• 1/4 cup of fresh basil
• 1/2 cup red wine vinegar
• red pepper flakes
• salt and freshly ground black pepper

Instructions

• Rinse and slice the cucumbers and put in a bowl.
• Slice the red onions very thin. If using right away place in a bowl of cold water for 20 minutes to take the pungent onion flavor out. Discard water after. If making ahead for a next day meal you can skip this step. Add to bowl.
• Crush and chop the garlic, chop the basil, add the red pepper flakes, red wine vinegar and salt and pepper
• Mix well and let marinate for 20-30 minutes while you cook dinner.

Nutrition Facts

Pickled Persian Cucumber & Red Onions

Amount Per Serving

Calories 72

% Daily Value*

Sodium 59mg 2%

Potassium 622mg 18%

Total Carbohydrates 16g 5%

Dietary Fiber 2g 8%

Sugars 7g

Protein 2g 4%

Vitamin A 9.7%

Vitamin C 15.6%

Calcium 7%

Iron 7.1%

* Percent Daily Values are based on a 2000 calorie diet.