Zesty Pickled Cucumbers
If you’d like this dish to look a little more festive, draw the tines of a fork down the length of
the cucumber(s) to create stripes.
ingredients: Add all to shopping list
1 English cucumber or 2 long regular cucumbers, scrubbed
1/2 tsp sea salt
1 Tbsp finely minced fresh ginger
1/4 cup white distilled vinegar
1/4 tsp sugar
Pinch of hot pepper flakes
Minced parsley, for serving
1/2 tsp sea salt
1 Tbsp finely minced fresh ginger
1/4 cup white distilled vinegar
1/4 tsp sugar
Pinch of hot pepper flakes
Minced parsley, for serving
At a glance:
Servings: 4
Active Time: 10 min.
Total Time: 2 hours 10 min. (2 hours chilling time)
Key Tags:
directions:
1. If you’d like this dish to look a little more festive, draw the tines of a fork down the length of the cucumber(s) to create stripes. Do this all around the cucumber or at intervals, then cut the cucumber into 1/2-inch-thick rounds.
2. Toss the rounds into a bowl and stir in the salt. Set the cucumbers aside, stirring occasionally, for about 30 minutes; drain off the liquid.
3. Add everything but the parsley to the bowl, stir and chill for 2 hours or as long as overnight. Serve the cucumbers sprinkled with parsley.
KITCHEN COUNTER:
Serves 4. Per serving: 20 calories, 4g carbs, 1g protein. No fat or cholesterol.
