Spicy Asian-Style Pickled Cucumbers

Votes: 2

How to Make - Spicy Asian Pickled Cucumbers

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 77, total fat 0 G., saturated fats 0 G., proteins 2 G., carbohydrates 17 G., fiber 2 G., cholesterol 0 mg, sodium 829 mg, sugar 10 G.

These quick pickles are ready to eat as soon as the brine has cooled, but their flavor will become stronger and more pungent with each passing day. The spiciness comes from the Sriracha sauce and Fresno chili. For a milder flavor, remove the seeds from the peppers. Store the pickles in the refrigerator in a tightly sealed jar.

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:

2 tbsp. l. brown sugar
1 tbsp Sriracha sauce
0.5 tsp coriander seeds
2 cloves garlic, crushed
6-8 sprigs of fresh cilantro
4 Kirby cucumbers, unpeeled, sliced into 0.3cm thick rounds.
2 strips lime zest, about 5 cm each
1 Fresno pepper, thinly sliced (optional)
0.5 tbsp. rice vinegar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cucumbers, Fresno pepper, lime zest, rice vinegar, coriander, brown sugar, Sriracha sauce

Cooking the dish according to the recipe:

Combine sugar, Sriracha, coriander seeds, garlic, 3 teaspoons salt and 1 cup water in a small saucepan and bring to a boil.
Place cilantro, cucumbers, lime zest, and chili in a heatproof bowl and pour in the hot brine. Add vinegar. Let cool to room temperature. Can be stored in a tightly sealed jar for up to 2 weeks..

Categories:

recipe / Calorie content of prepared meals / Quick snacks / Canned vegetables / Pickled dishes / Summer dishes / Appetizers / Beer snacks / Vegetable appetizers / Food Network - recipes / Asian cuisine