Go Back
Sherri Brooks Vinton

Asian Icebox Pickles

Quick, delicate pickles; perfect with lamb burgers or Asian fish cakes.
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 1 cup Rice Wine Vinegar
  • 2 tablespoon Soy Sauce
  • 2 tablespoon Sugar
  • 2 tablespoon Toasted Sesame Oil
  • pinch Red Pepper Flakes -or- dash of Asian Hot Sauce
  • 2 cucumber peeled, seeded, and sliced
  • 1 small Red Onion thinly sliced

Method
 

  1. Whisk the vinegar, soy sauce, and sugar in a medium bowl until dissolved.
  2. Whisk in sesame oil and the pepper flakes.
  3. Add the cucumbers and onion and toss to combine.

Notes

Refrigerate for up to 1 week.
Adapted from Put 'em Up!