let's restock my spicy pickled cucumber

Ingredients

• 2 pieces Cucumber (medium, sliced thin, seeds removed)
• 1 tablespoon Salt (coarse sea salt)
• 1 tablespoon Sugar (granulated white sugar)
• 1 teaspoon Fresh Ginger (minced)
• 2 cloves Garlic (minced)
• 2 pieces Red Chili (thinly sliced, seeds optional for extra heat)
• 1/2 teaspoon Black Peppercorns (crushed)
• 1 tablespoon Soy Sauce (light soy sauce)
• 2 tablespoons Rice Vinegar (unseasoned)

Instructions

1. Slice and Seed Cucumbers

   Trim the ends off the cucumbers, slice them thin (about 1/8‑inch) on a diagonal, then halve each slice lengthwise and scoop out the visible seeds.

   Time: PT5M

2. Salt and Sugar the Cucumbers

   Place the cucumber slices in a large mixing bowl, sprinkle with 1 tbsp salt and 1 tbsp sugar, toss to coat evenly, then let sit for 20 minutes to draw out moisture.

   Time: PT22M

3. Drain Excess Water

   Transfer the cucumbers to a colander, let the excess liquid drain completely (about 2‑3 minutes), then pat dry gently with a clean kitchen towel.

   Time: PT3M

4. Make the Pickling Sauce

   In a small bowl combine minced ginger, minced garlic, sliced red chili, crushed peppercorns, soy sauce, and rice vinegar. Stir until well blended.

   Time: PT5M

5. Toss Cucumbers with Sauce

   Pour the sauce over the drained cucumber slices, toss gently to coat every piece, and let sit for 5 minutes so the flavors meld.

   Time: PT5M

6. Serve or Store

   Transfer the pickled cucumbers to a clean jar or container, seal, and refrigerate. They are ready to eat immediately but taste best after another hour.

   Time: PT2M

Nutrition Facts

Calories

30

Protein

0.5g

Carbohydrates

7g

Fat

0g

Fiber

1g