Curious & conscientious about food?
Discover insights to
Search recipes for
any diet and avoid
Make a grocery list
and schedule meals
Get started with recipes for...
Not vegan due to:
Not paleo due to:
This recipe has no customizations.
Can use Persian or Japanese cucumbers. Quarter lengthwise.
use 1 to 2, red, stemmed, seeded, and halved or coarsely chopped (optional).
Please provide succinct feedback on why this substituion looks like it may not be correct.
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
In a large bowl, toss the cucumbers with the salt. Let stand for 1 hour.
Drain, wipe, and transfer them to a large resealable plastic bag.
In a small bowl, whisk together the sugar and rice vinegar until the sugar is completely dissolved.
Pour into the large plastic bag containing the cucumbers, and add the chilies (if using).
Seal the bag, squeezing any air out, and refrigerate for at least 12 hours. The longer the vegetables macerate, the more pickled they will taste.
If you like a milder flavor, pickle these small cucumbers whole.
The amount of pickling liquid may look inadequate, but there will be enough because the cucumbers give up some of their natural water while sitting in the brine.
This recipe has the following nutrient totals:
Protein 1.56 g
Carbohydrates 15.0 g
Iron 0.68 mg
Fiber 1.41 g
Calcium 36.0 mg
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.