Quick Pickled Cucumbers

Photo: Randy Mayor; Styling: Cindy Barr

This recipe goes with Korean Meatballs.

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 12
  • Fat: 0.1g
  • Saturated fat: 0.1g
  • Sodium: 31mg

Ingredients

  • 1 English cucumber
  • 2 cloves garlic, crushed
  • 1 cup rice vinegar
  • 3/4 cup water
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 tablespoon sambal oelek (such as Huy Fong)
  • Sliced green onions (optional)

Preparation

  1. Slice cucumber crosswise into thin rounds. Combine cucumber and garlic in a medium bowl. Combine vinegar, water, sugar, and salt; microwave at HIGH for 2 minutes or until boiling. Pour hot vinegar mixture over cucumber mixture; stir in sambal oelek. Cover and chill at least 4 hours. Serve with a slotted spoon, or drain before serving. Garnish with sliced green onions, if desired.
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