Sweet, slightly sour, super crunchy with condensed cucumber flavor, this is exactly what this sweet and sour cucumber is. Really simple and easy to make. It's not really a pickle but will last in the fridge for 2 weeks.
Prep Time5 minutesmins
Resting Time10 minutesmins
Total Time5 minutesmins
Course: Appetizer, Salad, Side Dish
Cuisine: Taiwanese, Vegetarian
Keyword: Cucumber, Salad, Side Dish
Servings: 1Pint
Author: Choochoo-ca-Chew
Ingredients
3MediumSuyo Long Cucumbersreplace with English cucumbers or other skinny slicing cukes
1tspSalt
2-1/2TBspSugar
2TBspRice Vinegaror white wine vinegar/ apple cider vinegar
Instructions
Clean and slice the cucumbers into 3mm rounds
Add 1tsp of salt and mix well, let sit for 10 minutes
Drain and squeeze out as much moisture as you can (This step makes the cucumbers super crunchy and condenses the flavor)The cucumbers should look much smaller and almost wrinkly.
Move the cucumbers into a pint jar, add 2TBsp of sugar and 2 TBsp of vinegar, shake around to mix and keep in the fridge for 2 hours before serving