Quick Asian Pickles
Found in
Appetizers & SnacksSide Dishes
Asian
Summer, Grilling & Picnics
Dairy FreeGluten FreeVeganVegetarian
Ingredients
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
1 ½ tbsp.
sugar
- pinch
crushed red pepper flakes
Directions
- In a small mixing bowl, toss cucumber with salt.
- Pour cucumber into a strainer set over a small bowl; let stand for 45 min.
- Squeeze cucumber dry with paper towels.
- In a medium mixing bowl, toss dry cucumber with carrot and radishes; set aside.
- In a small saucepan, combine vinegar, water, sugar and red pepper flakes; 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.
