Tangy Pickled Cucumber

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 27
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Sodium: 225mg

Ingredients

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

Preparation

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