Crunchy dill and onion chips (recipe)
| Crunchy dill and onion chips (recipe) | |
|---|---|
| Name | Crunchy dill and onion chips |
| Ingredients | Pickling cucumbers • Onion • Kosher salt • Water • Distilled white vinegar • Sugar |
| Cooktime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.166666667 |
| Keto friendliness | Keto friendly |
| Calories | 19.9 |
| Fat | 0.1 |
| Protein | 0.3 |
| Carbohydrate | 4 |
| Fiber | 0.4 |
| Net carbohydrates | 3.6 |
| Sugar | 2.8 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 583.3 |
| Servings | 12 |
| Yield | 1 pint |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Crunchy dill and onion chips (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Crunchy dill and onion chips (recipe) image(external)
Recipe instructions
- Remove stems and blossom ends of cucumbers, then slice crosswise into 1/4- to 1/2-inch slices; combine with sliced onions.
- Set a colander over a bowl and alternate layers of cucumbers/onions, and crushed ice, ending with the ice.
- Cover mixture and weight down (I used 2 small colanders in two separate bowls and stacked them).
- Refrigerate overnight or up to 24 hours (I left them about 3 days because I was busy, to no ill effects).
- Rinse and drain cucumbers and onions with cold water.
- In a heavy pot, combine water, vinegar, sugar, and salt; heat to boiling, stirring until sugar is dissolved.
- Pack cucumbers/onions into a hot, sterilized pint jar; top with dill seeds.
- Pour hot liquid over cucumbers to cover.
- Let cool, then cover and store in the refrigerator.
Food tags
Low Protein, Low Cholesterol, Healthy, Canning, From Scratch
Crunchy dill and onion chips (recipe) details
Time:
Prep Time in Hours and Mins:24H10M
"
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Contributors: Prab R. Tumpati, MD
