Tangy Pickled Cucumber

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Tangy Pickled CucumberRecipe
Photo: Johnny Autry and Randy Mayor
With only 3 ingredients, Tangy Pickled Cucumber makes a quick and easy side for Asian dishes.
Serves 4 (serving size: about 1/2 cup)


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1/4 cup seasoned rice vinegar
1 tablespoon brown sugar
2 cups thinly sliced English cucumber


Combine vinegar and brown sugar in a medium bowl. Add ­cucumber, tossing gently to coat. Chill.

Created date

May 2012

Nutritional Information

Calories 27
Fat 0.1 g
Satfat 0.0 g
Sodium 225 mg