PICKLED CUCUMBER

Pickled Cucumber image

A recipe from the cookbook "Vietnamese Bible". States that should last around 10 days stored in the refrigerator

Provided by Jubes

Time 20m

Yield 1 cup

Number Of Ingredients 7

Ingredients

2 small cucumbers
1/3 cup rice vinegar
1 1/2 tablespoons sugar (6 teaspoons)
1/2 teaspoon salt
2 tablespoons water
2 green onions, finely sliced
2 fresh red chilies, deseeded and sliced (use asian style chillies)

Steps:

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.

Nutrition Facts : Calories 209, Fat 1.1, SaturatedFat 0.3, Sodium 1188.7, Carbohydrate 50.9, Fiber 5.1, Sugar 34.4, Protein 6.2

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