Quick Asian Pickles
Found in
Appetizers & SnacksSide Dishes
Asian
Grilling & Picnics
Dairy FreeGluten FreeVeganVegetarian
Ingredients
A note about gluten: When a gluten-free seasoned rice vinegar is used, this recipe is gluten free.
½
English cucumber, peeled and thinly sliced
½ tsp.
kosher salt
½
carrot, peeled and thinly sliced into matchsticks
2
radishes, thinly sliced
3 tbsp.
seasoned rice vinegar
3 tbsp.
water
4 ½ tsp.
sugar
- pinch
crushed red pepper
Directions
- In a small mixing bowl, toss cucumbers with salt.
- Pour cucumbers into a strainer set over a small bowl; let stand for 45 min.
- Squeeze cucumbers dry with paper towels.
- In a medium mixing bowl, toss dry cucumbers with carrot and radish; set aside.
- In a small saucepan, combine vinegar, water, sugar and crushed red pepper; bring to a boil over medium-high heat.
- Reduce heat to low; simmer until reduced to 2-3 tbsp. (about 10 min.).
- Pour sauce over vegetables in the mixing bowl; refrigerate for 30 min. before serving. Try them as a garnish in our recipes for Teriyaki Burgers (as pictured), Banh Mi Hot Dogs and Tuna Poke Bowls.
