Spicy pickled cucumbers

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 6 - 8

This spicy pickled cucumber recipe is perfect for when you need a savory appetizer for dinner. Thinly sliced cucumbers are mixed with fresh mint leaves and thinly sliced Thai peppers (also known as "bird's eye"). Add a little salt and sugar, and then toss with rice vinegar. After letting the salad sit for an hour, it's ready to serve. It's a great appetizer for barbecue, burgers, sandwiches, steaks, fish, and Asian dishes. The refreshing flavor of cucumbers and mint pairs beautifully with the heat of the peppers and the sweet and tart marinade. To tone down the heat, remove the seeds from the peppers, but you can leave them in if you like it hotter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 small or 2 standard cucumbers, thinly sliced
2 fresh red Thai chili peppers, seeded and thinly sliced
1 handful of fresh mint
0.5 tbsp. rice vinegar
1 teaspoon of sugar
0.5 tsp coarse salt

Ingredient Substitution Suggestions

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Recipe:

Combine all ingredients in a bowl. Let sit for at least 1 hour to allow the flavors to meld. Taste and adjust salt or sweeten as needed. The cucumbers can be refrigerated for up to 3 days.

Recipes with similar ingredients: cucumbers, pickled cucumber, chili pepper, rice vinegar, mint

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