Pickled Asian cucumbers

This is one of my all-time favorite staples. It’s fast, easy, delicious and adaptable. I love it as a side (cut the cucumbers fatter and add red onion), as a slaw (cut the cucumbers into matchsticks), as a little accompaniment, and as a topping for sandwiches

  • 1  English/hothouse/seedless cucumber (I wish they would just pick one name and stick with it)
  • 4  Tablespoons rice wine vinegar
  • Salt and pepper to taste

Those are the only essential ingredients. Now, here’s where the creativity begins. Peel or don’t peel the cucumber. Slice it thick or thin. Mix 1/4 t cayenne and 1/2 t sugar into the vinegar for a spicier “pickle.” Add thinly or thickly sliced onion. Who cares? Have fun. Just prep your cucumber, add the ingredients, mix it up and set it aside for about 30 minutes minimum. It keeps beautifully, although you may need to strain a bit of the liquid off (cucumbers release water when combined with salt).  One of my hubby’s favorites.

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