Pickled Ginger Cucumbers

pickled-cucumbers Recipe
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.

Yield:

6 servings (serving size: 1 cup)

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

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)

Preparation

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.

Note:

July 2005
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