Sour foods can stimulate digestion, improve circulation, boost energy and sharpen the senses. Serve these perfectly puckery pickled cucumbers as a side, condiment or addition to a crudités and charcuterie board. In this recipe, smoky, fruity and hot Fresno peppers combine with cool cukes, rice vinegar, dill and a splash of lemon that heats things up and cools them down with every crunchy bite. Satisfy your tart tooth!
Spicy Pickled Cucumbers
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 23 kcal
Ingredients
- 1 English cucumber
- 1 Fresno pepper seeds removed
- 1/4 cup rice vinegar
- 1 Tbsp. dill
- 1 tsp. sugar
- 2 tsp. kosher salt
- 2 Tbsp. lemon juice
Instructions
-
Use mandolin to slice cucumber and pepper less than ¼-inch thick.
-
In large bowl, toss cucumber, pepper, vinegar, sugar, dill and salt and let chill for an hour at minimum. (Let chill longer to increase flavor.)
-
Before serving, add lemon juice, toss and add more salt to taste.
Recipe Notes
Add the ingredients to your cart and get pickled!
Nutrition Facts
Spicy Pickled Cucumbers
Amount Per Serving
Calories 23
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 959mg40%
Potassium 154mg4%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 402IU8%
Vitamin C 12mg15%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.