Pickled Ginger Cucumbers

Leigh Beisch
Prep: 6 minutes; Chill: 30 minutes. Asian cooks often make a simple sweet-and-sour pickle by tossing cucumbers in vinegar and sugar. I like to add a little pickled ginger for unexpected flavor.
6 servings (serving size: 1 cup)


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2 pounds English or pickling cucumbers, halved and diagonally cut into 1/8-inch-thick slices
4 tablespoons drained, matchstick-cut pickled ginger
2 tablespoons minced peeled fresh ginger
1 cup rice vinegar
1 cup sugar
1 teaspoon salt
1 teaspoon crushed red pepper (optional)


1. Place cucumber slices in bowl. Combine pickled ginger and all remaining ingredients; add to cucumbers, and toss gently to coat. Cover with plastic wrap, and chill for at least 30 minutes. Serve cold.

Created date

July 2005

Nutritional Information

Calories 84
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 20 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 263 mg
Calcium 44 mg