Spicy Pickled Cucumbers

Crunchy, spicy, sweet, and tangy cucumber pickles! Super easy to prepare, these are the perfect addition to burgers, sandwiches, congee, porridge, and more!

📝 Ingredients

• 1 medium cucumber
• 1 tbsp salt
• 1/4 cup sugar
• 1/3 cup water
• 1 tbsp soy sauce ((or vegan fish sauce))
• 1 tbsp lime juice
• 2 cloves of garlic (minced)
• 1 small chili (minced)

👨‍🍳 Instructions

1. 1Prepare the cucumber: Cut the cucumber in half lengthwise. Using a spoon, remove the seeds and discard them. Cut the cucumber into thin slices widthwise (about 1/3 inch thick).
2. 2Transfer the cucumber slices to a mixing bowl and add the salt. Stir using a spoon or your hands to coat the cucumbers with the salt. Let it rest for about 1 hour.
3. 3Prepare the brine: In the meantime, add one tablespoon of sugar to a medium saucepan. Heat over medium heat for about 5 minutes or until the sugar melts and starts to caramelize. As soon as you get a caramel with a golden brown color, add 1/3 cup of water. Be careful, it will sizzle.
4. 4Add the rest of the sugar and the soy sauce. Bring to a boil and let simmer for about 5 minutes or until the hardened caramel has dissolved. Remove from heat and let it cool completely.
5. 5Squeeze the cucumber slices to remove as much water as possible. You can use your hands or a nut milk bag. Transfer the drained cucumber slices to a clean jar. Add the lime juice, minced garlic, and chili. Cover with the caramel sauce and stir to combine.
6. 6Cover the jar with a lid and let it rest in the refrigerator for at least 48 hours.
7. 7Enjoy on top of white rice, in sandwiches, burgers, and more! These pickles will keep for up to 2 weeks in the refrigerator.