Quick Asian Pickled Cucumbers
This quick Asian pickled cucumber recipe is an easy and delicious way to prepare cucumbers in apple cider vinegar, sesame oil and maple syrup.
Servings: 4 people
Ingredients
- 1 english cucumber
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 Tablespoons maple syrup
- 1 teaspoon sesame oil
- salt and pepper to taste
- crushed red chili pepper (optional)
Instructions
- Slice your cucumbers thin and place in a large bowl.
- Add the apple cider vinegar, water, maple syrup, sesame oil, salt and pepper to the bowl and mix.
- Let the cucumbers sit in the liquid for 15 minutes. Serve or store in an airtight container and place in the fridge until ready to eat.
Notes
- Make sure most of your sliced cucumbers are covered in some of the vinegar liquid. The top ones don't need to be fully covered.
- Let the cucumbers sit for 15 minutes before serving. This ensures they get that "pickled" taste.
- To make in advance: store in an airtight container and keep in the fridge until ready to serve.
- To store: place in an airtight container in the fridge for up to 14 days.
Nutrition
Calories: 53kcal | Carbohydrates: 10g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 5mg | Potassium: 155mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 0.3mg