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    You are in: Home / Low-cholesterol / Hot Pickled Cucumber Recipe
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    Hot Pickled Cucumber

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 19, 2013

      Fantastic, very tasty!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2007

      We loved this recipe. Very hot and tangy. Made the recipe exactly as directed and it couldn't have been easier. I served them as a veggie side with pork and beans.

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    • on October 29, 2007

      I loved this and so easy. I used the vinegar from the pickled jalapenos. Iliked the fact that it had both lemon and vinegar. I sprinkled some more jalapenos powder on top just because I wanted a little more spice, but was perfect just the way it was written. Made for PAC Fall 2007

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    • on September 13, 2007

      Yummy condiment! I julienned the cucumber and added some crushed chillies for extra spice. Came out very well. Thanks aaron argo! Made for PAC Fall 2007.

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    • on September 13, 2007

      Delicious - and exceptionally easy! I used a West Indian hot sauce made from Scotch Bonnet chilli, and tasted the dressing as I put it together. I liked it at the lemony-hot-salty stage, so I omitted the optional vinegar (but I might try adding it next time). I made a half recipe quantity, and found it served 3 generously. Served chilled, I reckon this would make a lovely, spicy, fresh accompaniment to just about anything! Reviewed for Pick A Chef, Fall 2007.

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    Nutritional Facts for Hot Pickled Cucumber

    Serving Size: 1 (192 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 30.5
     
    Calories from Fat 1
    29%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 387.1 mg
    16%
    Total Carbohydrate 8.1 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 3.2 g
    13%
    Protein 1.1 g
    2%

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