Pickled Cucumber

"A recipe from the cookbook "Vietnamese Bible". States that should last around 10 days stored in the refrigerator"
 
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photo by Tisme photo by Tisme
photo by Tisme
photo by Tisme photo by Tisme
photo by JustJanS photo by JustJanS
Ready In:
20mins
Ingredients:
7
Yields:
1 cup
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ingredients

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directions

  • Cut unpeeled cucumbers lenghtways in half and scoop out the seeds (discard the seeds) . Slice the cucumbers thinly.
  • In a bowl, mix the rice vinegar, sugar , salt and water, stirring to dissolve the sugar.
  • Add all ingredients and mix.
  • Cover with clingwrap and set aside on the counter for around 40 minutes, turning occassionally.
  • Refrigerate and use as required.

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Reviews

  1. Tisme
    I used a large cucumber for this recipe, as that was all I had on hand. I only got to have it in the fridge for 30 minutes before using but it did not matter this still was a really nice salad. <br/>The sweet & sour combination work's really well together with the cucumber, with just the right hint of heat from the chilli (which I did cut back on a little).<br/>The family really loved this salad and we enjoyed it so much. Such an easy recipe that will be served quite a lot over summer in this household.<br/>Thanks **Jubes**.
     
  2. JustJanS
    Hahaha I'd like to see this last 10 days in MY fridge! Not a chance Jubes! It's yummy with just the right balance of everything-sweet, sour and spicy. Russ bought home a big English cuc (we have to take what we can get here), it had that tough skin which I peeled off but was a nice young sweet one on the inside. It worked just fine.
     
  3. Sharon123
    I love pickled cucumbers and this was yummy! I enjoyed the hot pepper in it too. Thanks! Made for ZWT 2013 for team Hot Stuff.
     
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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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