Name: Quick rice vinegar cucumber pickles
Prep time: 5 min
Total time: 5 min
Cuisine: Japanese
Ingredients: 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

Quick rice vinegar cucumber pickles

cucumber pickled in rice vinegar and sugar

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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!

Author: Caroline Phelps
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: about 3 cups 1x
Category: Condiment
Method: Pickling
Cuisine: Japanese

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

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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.

Find it online: https://pickledplum.com/quick-cucumber-pickles/