You can make low-sodium pickles with the sweet and sour taste of pickles and fresh vegetables.
Calories
52kcal
Carbs
10.83g
Protein
1.01g
Fat
0.54g
Sodium
9.69mg
Ingredients
Main
Others
Cucumber 80g, Korean Pear 50g, Red Bell Pepper 5g, Green Bell Pepper 5g, Yellow Bell Pepper 5g, Vinegar 3g, Sugar 6g, Water 100ml, Pickling Spice 1g
Finding these ingredients in the US
- Korean PearKorean pears are at Asian markets and many supermarkets in fall. For marinades, a Bosc pear with a little sugar works.
Nutrition Facts
Per 100g of main ingredientsCucumber
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Korean Pear
- Contains natural sugars (8.3g) — provides quick energy for daily activities
- Contains dietary fiber (1.1g) — can support digestion and help you feel full
Red Bell Pepper
- Rich in vitamin C (60mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Green Bell Pepper
- Rich in vitamin C (60mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Yellow Bell Pepper
- Rich in vitamin C (120mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B3 (niacin) (1mg) — supports energy metabolism and skin health
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Cut the cucumber into 3 pieces and scoop out the flesh.
🔍Cut the green bell pepper and bell pepper into a curved U shape.
🔍Julienne the Korean pear.
🔍Fill the center of the cucumber with bell pepper and Korean pear.
🔍Add water, vinegar, sugar, and pickling spice to make pickle brine.
🔍Add pickle brine to ④ and let it age for about 30 minutes.