Search
by Ingredient

Quick Spicy Pickled Cucumbers

StarStarStarHalf starEmpty star

Your rating

Recipe

The secret to making the cucumbers crunchy is to salt them first and let the salt draw out excess moisture before use.

 

Yield

4 servings

Prep

10 min

Cook

0 min

Ready

50 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 kirby cucumbers
or 5
*
1 teaspoon sea salt
plus more if needed
Camera
2 tablespoons rice vinegar
Camera
2 teaspoons chili sauce
(sambal oelek will work well), plus more if needed
Camera
1 teaspoon -
xylitol
*
1 teaspoon sesame oil
Camera
½ medium carrots
very thinly sliced
Camera

Ingredients

Amount Measure Ingredient Features
4 kirby cucumbers
or 5
*
5 ml sea salt
plus more if needed
Camera
3E+1 ml rice vinegar
Camera
1E+1 ml chili sauce
(sambal oelek will work well), plus more if needed
Camera
5 ml -
xylitol
*
5 ml sesame oil
Camera
0.5 medium carrots
very thinly sliced
Camera

Directions

Slice the cucumbers in half length-wise, then quarter them to create long wedges.

Scoop out the seeds, then slice each wedge into thin strips (thin and short enough to pick up with chopsticks).

Toss the cucumbers in sea salt, transfer to a colander, and let stand for 20 to 30 minutes to allow the salt to draw out excess moisture.

In a small bowl, mix together the rice wine vinegar, chilli sauce, salt, xylitol, and sesame oil.

Drain the excess water from the cucumbers.

Coat with the chilli-vinegar mixture. Mix in the carrot slices.

Taste, and season with more sea salt and or/chilli sauce, if necessary.

Serve right away, or let the cucumbers sit for at least 1 hour at in the fridge (or overnight) to absorb the flavors.

Serve cold or at room temperature.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 1761% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 633mg 26%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 2%
Sugars g
Protein 0g
Vitamin A 26% Vitamin C 2%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe