Asian Hot-Sweet Pickle Salad (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
6 small kirby cucumbers, sliced on an angle or, 1 large seedless cucumber, thinly sliced on an angle |
1 small bunch scallions, cut into long, thin slices on an angle |
2 bay leaves |
1 red chile pepper, thinly sliced on an angle |
1/4 cup chopped dill leaves |
1/2 cup sugar |
2/3 cup rice wine vinegar |
2 tablespoons tamari sauce |
Directions:
1. Layer the cucumbers, scallions, bay, chile pepper and dill in a storage container with a tight fitting lid.
2. In a small saucepan over low heat add the sugar, vinegar and soy sauce. Simmer until the sugar dissolves. Pour the hot brine into the cucumber mixture and cover with a lid. Let marinate for 10 minutes. Stir the mixture every few minutes.
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