Sweet and Spicy Marinated Cucumbers
Marinated cucumbers burst with flavor, making a perfect side dish, or topping to a salad or other meat dishes. We love these on Asian lettuce wraps as well!
Servings
Equipment
- 1 Mandolin
Ingredients
- 1 ½ pounds cucumber about 3 medium, thinly sliced (peeled or unpeeled)
- 2 teaspoons kosher salt if using table salt, use only 1 teaspoon
- ½ cup rice vinegar seasoned or regular
- ½ cup water
- 3 tablespoons sugar
- ¼ tsp red pepper flakes optional if you don't want any heat.
- 2 tablespoons minced red onion
Instructions
- Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they drain if you remember. While cucumber slices are draining, prepare marinade.
- Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 cup. Remove reduction from heat and add onion. Let mixture cool to room temp.
- When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. Chill for at least a few hours before serving. They improve with time!
Notes
- Note: I have successfully made these with sugar substitute (like Truvia) as well.
- Tip: Sometimes I like to double the marinade to make them extra flavorful!
- Store finished cucumbers in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
Nutrition
Calories: 32kcal, Carbohydrates: 7g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.004g, Sodium: 585mg, Potassium: 121mg, Fiber: 1g, Sugar: 6g, Vitamin A: 80IU, Vitamin C: 3mg, Calcium: 14mg, Iron: 0.2mg
Calories: 32kcal
Cost: $5
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