Pickled Ginger Cucumbers

Prep: 6 minutes; Chill: 30 minutes. Asian cooks often make a simple sweet-and-sour pickle by tossing cucumbers in vinegar and sugar. I like to add a little pickled ginger for unexpected flavor. Spice up traditional cucumbers for a fresh, crisp Asian-style salad. In addition, ginger is known for easing stomach pains.
  • Yield: 6 servings (serving size: 1 cup)


  • 2 pounds English or pickling cucumbers, halved and diagonally cut into 1/8-inch-thick slices
  • 4 tablespoons drained, matchstick-cut pickled ginger
  • 2 tablespoons minced peeled fresh ginger
  • 1 cup rice vinegar
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper (optional)


  1. Place cucumber slices in bowl. Combine pickled ginger and all remaining ingredients; add to cucumbers, and toss gently to coat. Cover with plastic wrap, and chill for at least 30 minutes. Serve cold.

Nutrition Information

  • Calories per serving: 84
  • Fat per serving: 0.0g
  • Saturated fat per serving: 0.0g
  • Monounsaturated fat per serving: 0.0g
  • Polyunsaturated fat per serving: 0.0g
  • Protein per serving: 2g
  • Carbohydrate per serving: 20g
  • Fiber per serving: 2g
  • Cholesterol per serving: 0.0mg
  • Iron per serving: 1mg
  • Sodium per serving: 263mg
  • Calcium per serving: 44mg