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Bon Appétit

Quick & Spicy Asian Pickles

By Jennifer Rubell

4.9

(16)

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

  1. 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.

TagsPickleCondimentCucumberVegetableSideDinnerLunchVeganVegetarianDairy FreeRawNut FreeQuickEasyMake AheadPickle & PreserveSummerBon Appétit
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