Quick Pickled Cucumbers
A same-day refrigerator pickle of thinly sliced English cucumber tossed in rice wine vinegar and salt — an easy topping for rice bowls and sandwiches that keeps for a day or two.
From The Young Forever Cookbook
- Prep
- 30 min
- Total
- 30 min
- Yield
- makes 2 cups
- Category
- Condiment
Nutrition (estimated)
per 1/4 cup- Calories
- 10 kcal
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 2 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 290 mg
Ingredients
- 2 cups thinly sliced English cucumber
- 1 tsp kosher salt
- 0.67 cup rice wine vinegar
Instructions
- Toss cucumber with salt and vinegar in a large bowl until fully coated. Transfer to an airtight container and refrigerate at least 30 min before serving.