Spicy Sweet and Sour Pickled Cucumbers

Name: Spicy Sweet and Sour Pickled Cucumbers
Prep time: 10 min
Total time: 40 min
Ingredients: 300g qukes, Lebanese or English cucumbers (thinly sliced, with the skin on); 1 large shallot or red onion (thinly sliced); 1 1/2 cup white rice vinegar (seasoned or unseasoned); 3/4 cup white granulated sugar; 1 tsp kosher or pink Himalayan salt; 1 tsp chilli flakes; 1 heaped tbsp freshly grated ginger

writtenbyvegan.com

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Prep Time: 10 minutes

Total: 40 minutes

Servings: 1

Cost: $7.75 /serving

Author : Klara Walterova

chilli flakes ginger jar

Ingredients

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300 grams qukes, Lebanese or English cucumbers (thinly sliced, with the skin on)1 large shallot or red onion (thinly sliced)1 1/2 cup white rice vinegar (seasoned or unseasoned)3/4 cup white granulated sugar1 tsp kosher or pink Himalayan salt1 tsp chilli flakes1 heaped tbsp freshly grated ginger

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Instructions

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Step 1

Using a mandoline or a very sharp knife (be very careful when using the sharp knife!) slice your cucumbers and a shallot or red onion. Push it to the bottom of a clean pickling jar and set aside.

Step 2

In a bowl, mix together rice or apple cider vinegar, white sugar, salt, chilli flakes, and fresh ginger. Stir until all sugar and salt is fully dissolved.

Step 3

Pour the brine over the cucumbers and shallot in the jar. Make sure they are fully covered with the brine.

Step 4

Let it sit for at least 30 minutes before eating. Serve as a side dish or on your burgers, tacos, nachos, pizzas etc.

Step 5

Once open the jar can be stored in a fridge for up to 1 week.