These tangy and oh-so-simple-to-make sweet and sour Asian pickled cucumbers take only about 5 minutes to make, and are one of our favorite snacks.
Course Snack
Cuisine Asian
Keyword Pickled Cucumbers
Prep Time 5 minutesminutes
Pickling Time 30 minutesminutes
Servings 10
Calories 74kcal
Ingredients
1cupseasoned rice vinegar
¾cupsugar
1tablespoongrated ginger
1teaspoonkosher salt
⅛teaspoondried red chile flakes
2seedless English cucumbers
1shallot
Instructions
Slice the cucumbers into very thin coins (a mandoline works well for this job) and thinly slice the shallot as well. Add both to the quart jar or medium size bowl.
In a smaller bowl or jar, whisk the rice vinegar, sugar, grated ginger, salt and chile flakes together until the sugar has dissolved and pour over the cucumbers, tossing lightly to coat.
Cover and refrigerate for at least 30 minutes or up to 3 days.
Notes
If serving this as a salad, you'll want to drain off most of the pickling liquid when serving and consider doubling the number of cucumbers and shallots to the same ratio of liquid I give in the recipe.