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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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Slightly sweet, with a hint of heat, these pickles make a great snack, or accompaniment to thai dishes. I particularly like them with egg dishes. Ingredients:
1/4 cup rice vinegar |
2 medium cucumbers, thinly sliced |
1/2 cup red onion, thinly sliced |
2 tablespoons cilantro leaves, chopped |
1 small red chili pepper, seeded and chopped |
1 tablespoon sugar |
1/2-1 teaspoon salt |
black pepper |
Directions:
1. Combine all ingredients in a glass jar or bowl.
2. Refrigerate at least 3 hours.
3. This will theoretically keep for a couple of weeks, but I've never had them last more than a few days.
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