Tangy Pickled Cucumber

Name: Tangy Pickled Cucumber
Yield: Serves 4 (serving size: about 1/2 cup)
Ingredients: ¼ cup seasoned rice vinegar; 1 tablespoon brown sugar; 2 cups thinly sliced English cucumber

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With only 3 ingredients, Tangy Pickled Cucumber makes a quick and easy side for Asian dishes.

By Barbara Lauterbach

Recipe by Cooking Light June 2012

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Credit: Johnny Autry and Randy Mayor

Recipe Summary test

Yield:

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

Nutrition Info

Ingredients

¼ cup seasoned rice vinegar
1 tablespoon brown sugar
2 cups thinly sliced English cucumber

Directions

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

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Nutrition Facts

Per Serving:

27 calories; fat 0.1g; sodium 225mg.

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Tangy Pickled Cucumber

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

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Tangy Pickled Cucumber

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Tangy Pickled Cucumber