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Sesame Ginger Pickled Cucumbers

Adapted from Cooking Light’s Tangy Pickled Cucumber recipe

Ingredients

Scale
  • 2 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1 garlic clove, minced
  • 1 piece (1-inch) fresh ginger, peeled and minced
  • 4 medium kirby cucumbers, cut into 1-inch pieces

Instructions

  1. In a large bowl, whisk together vinegar, sugar, oil, garlic and ginger. Add cucumbers and mix to coat. Store in refrigerator for at least an hour before serving.