Sweet and Spicy Pickled Cucumbers
These sweet & spicy pickled cucumbers are the perfect combination between sweet and spicy - snack on them or add them to a pulled pork sandwich - yum!
- 2 C. rice vinegar
- 1/3 - 1/2 C. brown sugar
- 2 ea medium limes juiced
- 2 tsp kosher salt
- 1/2 tsp red chili flakes
- 1 lb Persian or English cucumbers
- 1 ea onion sliced thin
In a small saucepan, combine the vinegar, brown sugar, lime juice, salt, and chili flakes. Bring to a boil, stirring well to dissolve the sugar. Once dissolved, remove from the heat and allow to cool.
Use your mandolin to slice your cucumbers very thin. Combine the cucumbers with the thinly sliced onions and transfer to a wide-mouth quart canning jar.
Add the cooled vinegar mixture, leaving 1 inch of headspace. Add the canning lid and ring, and allow the jar to sit, undisturbed, for 1-2 hours before transferring to the refrigerator.
Store in the refrigerator for up to two weeks.
- Recipe makes 1 quart, or 16 servings of 1/4 C. each.
Calories: 56kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 55mg | Fiber: 1g | Sugar: 12g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg