Prep Time:
25 mins
Servings:
4 cups
Chef notes
Nutrition (per Tbsp) 10 cal, 0 g pro, 2 g carb, 0 g fiber, 2 g sugars, 0 g fat, 0 g sat fat, 31 mg sodium
Ingredients
- 1 1/4 pounds cucumbers, seeded and finely diced
- 1 small onion, finely diced
- 1 green bell pepper, finely diced
- 1 1/4 cups distilled white vinegar
- 6 tablespoons honey
- 1/4 cup chopped fresh dill
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- 1 teaspoon kosher salt
- 1/2 teaspoon celery seeds
- 1 1/2 teaspoon cornstarch
Preparation
In large saucepan, combine cucumbers, onion, bell pepper, vinegar, honey, dill, mustard seeds, turmeric, salt and celery seeds. Simmer over medium-high heat until vegetables are tender, 8 to 10 minutes. In small bowl, whisk cornstarch and 2 to 3 Tbsp cooking liquid until smooth. Add to pan and cook 3 to 5 minutes. Cool. Store in airtight container, chilled, up to 1 month, or freeze.
