1 small sweet onion (such as Vidalia or Maui), thinly sliced
Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.
Per Serving (approximately 1/4 cup): 68 Calories; trace Fat (4.3% calories from fat); trace Saturated Fat; 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1060mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates.
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