ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tangy Pickled Cucumber

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


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

Nutrition Information

  • calories 27
  • fat 0.1 g
  • satfat 0.0 g
  • sodium 225 mg

How to Make It

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