Sweet and Sour Asian Pickled Cucumbers
Snack, Spices, Rubs, Brines, Cures
Ingredients
1 cup seasoned rice vinegar
¾ cup sugar
1 tablespoon grated ginger
1 teaspoon kosher salt
⅛ teaspoon dried red chile flakes
2 seedless English cucumbers
1 shallot
Directions
Slice the cucumbers into very thin coins (a mandoline works well for this job) and thinly slice the shallot as well. Add both to the quart jar or medium size bowl.
In a smaller bowl or jar, whisk the rice vinegar, sugar, grated ginger, salt and chile flakes together until the sugar has dissolved.
Pour over the cucumbers, tossing lightly to coat.
Cover and refrigerate for at least 30 minutes or up to 3 days.