5 Ingredient Pickled Cucumbers
Course: sides, appetizers, saladsCuisine: asian1
servings5
minutes16
kcal5 Ingredient Pickle Cucumbers
If there’s a recipe/technique that every person should know how to do it would be pickled
They are at the core: anything preserved in vinegar, brine, or similar solution
There’s no need for a recipe and would love to teach you all to never need one. Here’s how to figure it out through taste:
🔺Start with vinegar, add in enough sugar/sweetener to balance
🔺Add in your flavoring (herbs, spices)
🔺Optional to heat up the solution just to dissolve any ingredients or to strengthen the flavor
🔺Pour over whatever you want to pickle
🔺 the Longer it sits, the more flavor it gets
You can also help speed things up and even concentrate the flavor into the ingredients by vacuum sealing it! This compresses the pickling liquid into the ingredients👀
Difference between Regular/Vacuum Sealed
Fresh pickles take longer to develop flavor, have more structure, and bite/crisp
Vacuumed pickles are compressed, more intense in flavor, and will have less of a raw bite/crunch
Macros
Per 1 cup: 16 Calories 4Carb/0Fat/0Protein
Ingredients
1 cup Cucumber, cut into 1′ pieces
1/4 cup Onion, thinly sliced
2 tbsp Sriracha
2 tbsp Sweetener
1 cup Unseasoned Rice Vinegar
Directions
- Mix sriracha, sweetener, and rice vinegar together. Mix to dissolve
- Pour the mixture into a bowl with your cucumber and onions
- Allow it to pickle in the fridge for at least a day to enjoy
- Additionally, you can vacuum seal the mixture to speed up the process if you want. Totally optional but not necessary at all.
