Name: Quick & Spicy Asian Pickles
Yield: Makes 6 servings
Ingredients: 1/4 cup rice vinegar; 4 teaspoons sugar; 1 teaspoon soy sauce; 1 teaspoon fish sauce; 1/2 teaspoon dried crushed red pepper; 2 small English hothouse cucumbers

The flavors get stronger the longer the cucumbers marinate.

Recipe information

Yield
Makes 6 servings

Ingredients

1/4 cup rice vinegar

4 teaspoons sugar

1 teaspoon soy sauce

1 teaspoon fish sauce

1/2 teaspoon dried crushed red pepper

2 small English hothouse cucumbers

Preparation

Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl. DO AHEAD Can be made 1 day ahed. Cover and Chill. Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occassionally.

TagsPickle Condiment Cucumber Vegetable Side Dinner Lunch Vegan Vegetarian Dairy Free Raw Nut Free Quick Easy Make Ahead Pickle & Preserve Summer Bon Appétit

Recipe notes

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