Description
These quick rice vinegar pickles make a great addition to Asian style sandwiches like banh mi, or can be devoured as a side or a snack!
Ingredients
Scale
- 1 English cucumber (cut into 1/8-inch thick slices) or 2 Japanese cucumbers
- 1/4 cup water
- 1/4 cup rice wine vinegar
- 2 teaspoon kosher salt
- 2 tablespoons granulated sugar
Instructions
- In a bowl, mix the water, vinegar, salt and sugar.
- Put the cucumber slices in a tupperware container or in a zip lock bag. Pour the vinegar mixture over the cucumbers, mix well and let pickle for at least 20 minutes and no longer than an hour. Drain and refrigerate or serve immediately.
Notes
These rice vinegar cucumber pickles will keep refrigerated for up to 2 weeks.
Nutrition
- Serving Size: 1 cup
- Calories: 41
- Sugar: 8.9 g
- Sodium: 1551.1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 9.6 g
- Fiber: 0.2 g
- Protein: 0.2 g
- Cholesterol: 0 mg
