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Pickled Ginger Cucumbers

Leigh Beisch
Yield 6 servings (serving size: 1 cup)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.