Japanese Pickled Cucumbers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Did you catch this one in Parade magazine a few weeks ago? I made it back then & forgot to post it. Nice and gingery, little bit hot, sweet and sour pickled cucumbers. Nice change from the usual! Ingredients:
1 english cucumber |
1/2 teaspoon salt |
1/4 cup rice wine vinegar |
1 tablespoon fresh ginger root, finely minced |
1/4 teaspoon sugar |
pinch red pepper flakes |
Directions:
1. Using a fork, scrape lenthwise down the side of the cucumber at intervals through the green skin to create decorative ridges. Then slice thinly.
2. Salt the sliced cucumber and let sit in a colander for half an hour, stirring occasionally. Drain well and the add remaining ingredients.
3. Refrigerate at least 2 hours or overnight before serving.
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