Marinated cucumbers are one of my favorite starters — refreshing, but not filling. They can be made a few hours ahead of time and chilled in the refrigerator. This is a milder version that pairs well with Asian foods. The recipe is very versatile and can be made sweeter or hotter to taste, so please experiment!
Sweet and Sour Cucumbers
Serves: 2-4
Time to make: at least 1 hour
Keeps: up to 1 week in the refrigeratorCombine in a bowl:
- 1 cucumber, peeled and thinly sliced
- ½ cup rice vinegar
- ¼ cup water
- ½ tbsp. fresh ginger, minced
- 1 clove garlic, thinly sliced
- 2 scallions, thinly sliced
- red pepper flakes to taste
- 1 tbsp. sugar
- 1 tsp. coarse salt
Let marinate for at least 1 hour. Drain before serving.
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Tagged: Appetizers, Asian, Cucumbers, Make-ahead, Vegetarian
It’s weird because it’s the only way that they don’t give me heartburn.
I assume you mean the cucumbers give you heartburn, not my recipe.
That’s correct, cucumbers that haven’t been soaked in vinegar sometimes repeat on me. I love the recipe silly
[...] Sweet & Sour Cucumbers have a cooling yin energy and are a refreshing starter [...]