Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar
A simple sweet and tangy cucumber pickle that comes together fast. Fresh, bright, and ideal as a light side or topping.
Servings
Ingredients
Ingredients
- 300 g cucumber thinly sliced
- 30 ml rice vinegar
- 10 g sugar
- 2 g salt
Instructions
- Slice the cucumber thinly and place in a bowl.
- Mix with the rice vinegar, sugar, and salt until evenly coated.
- Leave for 5 to 10 minutes, then serve chilled or at room temperature.
Nutrition per serving
Calories: 40kcal (2%) | Carbohydrates: 8g (3%) | Protein: 1g (2%) | Fat: 0.3g | Saturated Fat: 0.02g | Sodium: 391mg (17%) | Potassium: 205mg (6%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 108IU (2%) | Vitamin C: 5mg (6%)
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