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Japanese-Style Pickles

Serves 6
Time 10 min
These zesty pickles are a fun change from classic dill or bread-and-butter pickles. Serve as a complement to grilled or spicy foods, or with chicken or fish.
Ingredients
  • 4 Japanese cucumbers thinly sliced, or 3 English cucumbers, peeled and sliced
  • 1 red onion thinly sliced
  • 1/2 cup rice vinegar
  • 2 teaspoons rice syrup
  • 1/4 teaspoon fine sea salt
  • 3 fresh red chile peppers seeded
  • 2 tablespoons fresh cilantro
Method

Combine cucumbers, onion, vinegar, rice syrup, salt, chile peppers and cilantro and refrigerate in an airtight container for up to 1 week.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 Japanese cucumbers thinly sliced, or 3 English cucumbers, peeled and sliced
  • 1 red onion thinly sliced
  • 1/2 cup rice vinegar
  • 2 teaspoons rice syrup
  • 1/4 teaspoon fine sea salt
  • 3 fresh red chile peppers seeded
  • 2 tablespoons fresh cilantro