Pickled Cucumber

A quick-to-prepare and versatile pickle. You can replace the cucumbers with radishes, onions, or any vegetable you'd like—as long as they are thinly sliced.

Thinly slice <quantity>1</quantity> Japanese cucumber using a mandoline. Place it in a heat-resistant container

Add 2/3 cup of apple cider vinegar and <quantity>½<unit>cup</unit></quantity> of white sugar to pan over medium heat. Stir

Add <quantity>1<unit>tsp</unit></quantity> of salt

Add <quantity>1<unit>tsp</unit></quantity> of coriander seeds and <quantity>1<unit>tsp</unit></quantity> of mustard seeds

Add <quantity>1</quantity> garlic clove. Bring to a boil and remove from the heat

Pour the liquid over the sliced cucumber. Seal with a lid and reserve. The pickled cucumber is ready

Enjoy enhancing your sandwiches or salads with this recipe!

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