Quick Spicy Pickled Cucumbers
The secret to making the cucumbers crunchy is to salt them first and let the salt draw out excess moisture before use.
Yield
4 servingsPrep
10 minCook
0 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
kirby cucumbers
or 5 |
* | |
| 1 | teaspoon |
sea salt
plus more if needed |
|
| 2 | tablespoons |
rice vinegar
|
|
| 2 | teaspoons |
chili sauce
(sambal oelek will work well), plus more if needed |
|
| 1 | teaspoon |
-
xylitol |
* |
| 1 | teaspoon |
sesame oil
|
|
| ½ | medium |
carrots
very thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
kirby cucumbers
or 5 |
* | |
| 5 | ml |
sea salt
plus more if needed |
|
| 3E+1 | ml |
rice vinegar
|
|
| 1E+1 | ml |
chili sauce
(sambal oelek will work well), plus more if needed |
|
| 5 | ml |
-
xylitol |
* |
| 5 | ml |
sesame oil
|
|
| 0.5 | medium |
carrots
very thinly sliced |
|
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.
