Tangy Pickled Cucumber

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)

Recipe from

Cooking Light

Nutritional Information

Calories 27
Fat 0.1 g
Satfat 0.0 g
Sodium 225 mg


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.