Quick & Easy Spicy Asian Pickles
These babies are H.O.T; hot and delicious! They are that perfect little treat that adds an extra kick of heat to any dish that needs a little nudge of wow factor. They are great on burgers, tacos, sandwiches, or just plan out of the jar if you are feeling a little bold and dangerous. Me, being a pickle addict inside and out, couldn’t get enough of them and didn’t mind the numbing heat that radiated off my tongue from cramming as many as possible in it at one time. The flavor alone was so worth it.
So bring on the heat and give these babies a try. They definitely won’t disappoint!
(Original recipe can be found on epicurious.com under Quick & Spicy Asian Pickles).
- Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl. DO AHEAD Can be made 1 day ahead. Cover and Chill. Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occasionally.
Ingredients: Yields 6 servings
- 1/4 c. Rice Vinegar
- 4 tsp. Sugar
- 1 tsp. Soy Sauce
- 1 tsp. Fish Sauce
- 1/2 tsp. Dried Crushed Red Pepper
- 2 Small English Hothouse Cucumbers