Asian Quick Pickled Cucumbers (5-Min)

Pickle

1-2 cucumbers (2 cucumbers if you're not adding other veggies and 1 if you're supplementing with others!) Use Japanese cucumbers (Kyuri), Persian (thin-skinned too) or English cucumbers. For English, It's best to scrape out the centres as they are quite high in water content. If you use cucumbers that have bigger seeds, they won't be as tasty unless you deseed them first. Choose ones that are firm to the touch and are unwaxed. 1 to 2 cucumbers (2 cucumbers if you're not adding other veggies and 1 if you're supplementing with others!) Use Japanese cucumbers (Kyuri), Persian (thin-skinned too) or English cucumbers. For English, It's best to scrape out the centres as they are quite high in water content. If you use cucumbers that have bigger seeds, they won't be as tasty unless you deseed them first. Choose ones that are firm to the touch and are unwaxed.

1 Cup white rice vinegar Substitute: apple cider vinegar, white wine vinegar or seasoned rice vinegar (remember to add less sugar for the last.)

water optional: If you want to eat the pickles immediately after making them, don't dilute with water. However, the flavor can be slightly too mouth-puckering! For a more palatable taste, dilute the vinegar brine with the water and let the cucumbers sit for a bit before feasting. (If you live in an area with hard water, that'll interfere with the taste so use distilled or filtered water, if necessary.) water optional: If you want to eat the pickles immediately after making them, don't dilute with water. However, the flavor can be slightly too mouth-puckering! For a more palatable taste, dilute the vinegar brine with the water and let the cucumbers sit for a bit before feasting. (If you live in an area with hard water, that'll interfere with the taste so use distilled or filtered water, if necessary.)

⅓ Cup white sugar, minimum You can use less sugar but note that the acid notes will be quite harsh without the sugar to dilute them. (I've tested it.) Honestly, I'd say the sugar I specified is really the minimum necessary for that sweet and sour flavor! (I would have gone up to ½ or even ¾ Cup if I wasn't trying to be healthy. If you're still not convinced, add the sugar 1 tablespoon at a time and taste for yourself!) I find that adding chilies helps to decrease the amount of sugar you need to add! Remember to use bone-char free sugar for vegan pickles. ⅓ Cup white sugar, minimum You can use less sugar but note that the acid notes will be quite harsh without the sugar to dilute them. (I've tested it.) Honestly, I'd say the sugar I specified is really the minimum necessary for that sweet and sour flavor! (I would have gone up to ½ or even ¾ Cup if I wasn't trying to be healthy. If you're still not convinced, add the sugar 1 tablespoon at a time and taste for yourself!) I find that adding chilies helps to decrease the amount of sugar you need to add! Remember to use bone-char free sugar for vegan pickles.

1 teaspoon salt substitute with soy sauce or tamari if on a gluten-free diet

onions, carrots, radish, chilies, scallions etc optional

Directions at greedygirlgourmet.com

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