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Bright and Spicy Quick Pickled Cucumbers
Light, bright and tart with a hint of heat, these cukes are super snackable all by themselves. They also pair wonderfully with seafood, beef, and pork dishes. Add them to chicken and turkey sandwiches and wraps. Chop them up to top tacos, or slice into matchsticks for sushi rolls.
Ingredients
- 4 mini cucumbers - sliced at an angle, or cut into coins or matchsticks (about 2 cups)
- ½ cup unseasoned rice vinegar
- 2 Tbsp. water
- 2 Tbsp. granulated sugar, + more to taste
- 1 tsp. Kosher salt, + more to taste
- ¼ - ½ tsp. red pepper flakes, + more to taste
Instructions
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In a medium bowl, add the vinegar, water, sugar, salt and pepper flakes, and stir until sugar and salt dissolve. Taste, and add more sugar and salt if needed. Add the sliced cucumbers, and stir well. Allow cucumbers to sit at room temperature for about an hour, stirring often while they’re seasoning through, before serving. Cover and keep refrigerated for up to two weeks.
Recipe Notes
Recipe makes about 2 cups.