Pickled Cucumbers Source: Food Network Magazine July/August 2012 Course: Salads Cuisine: Asian Food Group: Vegetable Serves: 4 |
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Ingredients
| 1/4 cup(s) sugar |
| 1/2 teaspoon(s) kosher salt |
| 1/4 cup(s) rice vinegar (unseasoned) |
| 1 large cucumber |
| 1 small hot red or green chile, thinly sliced |
| 1/2 cup(s) thinly sliced red onion |
| 1/4 cup(s) chopped cilantro leaves |
Instructions
Pickle the cucumbers: In a small saucepan, heat the sugar, salt, vinegar and 1/4 cup water over medium-high heat until the sugar and salt dissolve; remove from the heat. Put the cucumber, chile and red onion in a medium bowl and pour the hot brine over them. Let cool, then add the cilantro. Chill. |
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