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.
Keyword Pickled Cucumbers
Prep Time 5minutes
Pickling Time 30minutes
1cupseasoned rice vinegar
1/8teaspoondried red chile flakes
2seedless English cucumbers
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.
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.