Asian Quick Pickles

Crisp and quick, you can also pickle other vegetables such as peppers.

Ingredients

  • 1T salt

  • 1c rice vinegar

  • 2T coconut aminos

  • 2T sesame oil

  • 1t ginger powder (or 1T ginger paste or 1” fresh)

  • 3 cloves garlic

  • 1t to 2t red pepper flakes (depending on desired heat)

Directions

  • Slice cucumbers of uniform thickness, toss with 1T salt in a bowl, let sit for 20 minutes.

  • Whisk together rice vinegar, coconut aminos, sesame oil, ginger, garlic and red pepper flakes in a separate container.

  • Remove cucumbers with slotted spoon, place in mixture, add enough water to fully cover.

  • Stir and refrigerate overnight.

  • Will keep for up to 2 weeks in the fridge.