Tangy Pickled Cucumber

Tangy Pickled Cucumber Recipe
Photo: Johnny Autry and Randy Mayor
With only 3 ingredients, Tangy Pickled Cucumber makes a quick and easy side for Asian dishes.

Yield:

Serves 4 (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 27
Fat 0.1 g
Satfat 0.0 g
Sodium 225 mg

Ingredients

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

Preparation

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

Note:

Barbara Lauterbach,

June 2012
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