These pickled cucumbers are inspired by the spicy-sweet pickles served at Saffron, a popular Thai takeaway in San Diego. Use thin-skinned Japanese, Persian, English or pickling cucumbers, and slice them as thinly as possible. If you have a mandolin or Japanese slicer, this is a good time to use it. Otherwise, just use a razor-sharp chef’s knife. Serve these pickled cucumbers as a refreshing summer side dish, or use them as a condiment in sandwiches and tacos. They’d be delicious on a sandwich or tortilla with Grass-Fed Beef Bulgogi and Fiery-Sweet Peach Salsa.
Ingredients
- 1 cup rice vinegar
- 1/3 packed cup brown sugar
- 2 tablespoons fresh lime juice (1-2 medium limes)
- 2 teaspoons kosher salt
- 1/4-1/2 teaspoon red pepper flakes
- 1/2 pound Japanese, Persian, English or pickling cucumbers, thinly sliced (1/8-inch thick or thinner)
- 1/4 cup onion, thinly sliced vertically
Instructions
- Combine first 5 ingredients in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and cool to room temperature.
- Combine cucumbers and onion in a medium bowl. Add vinegar mixture, and stir to combine. Let stand at room temperature for at least 45 minutes before serving, or transfer cucumber mixture to a clean jar, and refrigerate up to 2 weeks.
Makes 1 pint.
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