Servings: 24 Yield: 1 1/2 cups Active Time 10 mins Total Time 1 hr 20 mins includes cooling time
1. In a small saucepan, bring 1/2 cup apple cider vinegar, 1/4 cup sugar, and 1/2 tsp. salt to a boil, stirring to dissolve the sugar and salt. Add 1 medium cucumber and 1 sweet orange pepper, both seeded and finely chopped, and 1/2 cup finely chopped green cabbage. Reduce the heat to maintain a gentle boil and boil for 10 minutes, stirring occasionally. Cool to room temperature. Store in the refrigerator for up to 2 weeks.
Nutrition Facts Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 11, Fat, total (g): , chol. (mg): , sat. fat (g): , carb. (g): 3, Monounsaturated fat (g): , Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): , sugar (g): 2, pro. (g): , vit. A (IU): 104, vit. C (mg): 5, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 3, Cobalamin (Vit. B12) (µg): , sodium (mg): 49, Potassium (mg): 20, calcium (mg): 2, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.