Health

Pickled Ginger Cucumbers

pickled-cucumbers RecipeLeigh Beisch

Ingredients

  • 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)

Preparation

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.

Print

    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.

  • Yield: 6 servings (serving size: 1 cup)

Nutritional 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
Carbohydrates per serving:20g
Fiber per serving:2g
Cholesterol per serving:0.0mg
Iron per serving:1mg
Sodium per serving:263mg
Calcium per serving:44mg

Good to Know

Spice up traditional cucumbers for a fresh, crisp Asian-style salad. In addition, ginger is known for easing stomach pains.

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