Asian Pickled Cucumbers

Shannon

Asian Pickled Cucumbers are easy to make with just four simple ingredients and add a great pop of flavor to a variety of salads, sandwiches and meals.

5 from 1 vote

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Prep Time 8

Marinating time 30

Total Time 38

Course Salad, Side Dish

Cuisine American, Japanese

Servings people

Calories 92 kcal

Equipment

Ingredients

2 cups white vinegar
4 Tablespoons sugar
1 teaspoon salt
2 English cucumbers

Instructions

In a dish, whisk together the vinegar, sugar and salt until everything is dissolved.
Slice the cucumbers in half lengthwise, then into quarters lengthwise. Cut these long quarters crosswise into small chunks.
Add cucumbers to the vinegar. Stir well, then refrigerate for at least 30 minutes prior to serving.

Notes

Store these Pickled Cucumbers in the fridge for up to 3 days to easily add to salads, sandwiches and other meals.

Nutrition

Calories: 92kcalCarbohydrates: 17gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 587mgPotassium: 223mgFiber: 1gSugar: 15gVitamin A: 158IUVitamin C: 4mgCalcium: 32mgIron: 0.5mg

Keyword asian pickled cucumbers, japanese pickled cucumbers, korean pickled cucumbers, pickled cucumbers, quick pickled cucumbers

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