These pickles are savory and sweet. This is a side dish that goes well with congee, a rice porridge that is eaten for breakfast. For best results, look for cucumbers with crisp and nearly seedless interiors.
Ingredients:
1 pound of cucumbers (such as Persian cucumbers)
2 teaspoons of salt
1/4 cup of vinegar
1/4 cup of soy sauce
1/4 cup of water
1/4 cup of sugar
Persian cucumbers
Trim the ends from the cucumbers and chop into 1/2 inch pieces. In a large bowl, toss the cucumbers with the salt to coat thoroughly. Wait for at least 30 minutes at room temperature. Rinse briefly under cold water. Drain and squeeze to remove excess liquid.
Combine the vinegar, soy sauce, sugar into the bowl of chopped cucumbers. Cover and refrigerate for at least 24 hours before serving.
Store, covered, in the refrigerator for up to one week. Serve with congee for a sweet and savory breakfast that is also light on calories.
Sweet Soy Sauce Pickled Cucumbers
Sweet and Savory Side Dish
These pickles are savory and sweet. This is a side dish that goes well with congee, a rice porridge that is eaten for breakfast. For best results, look for cucumbers with crisp and nearly seedless interiors.
Credit: cookboldfood.com
Ingredients
1 pound of cucumbers (such as Persian cucumbers)
2 teaspoons of salt
1/4 cup of vinegar
1/4 cup of soy sauce
1/4 cup of water
1/4 cup of sugar
Directions
- Trim the ends from the cucumbers and chop into 1/2 inch pieces.
- In a large bowl, toss the cucumbers with the salt to coat thoroughly. Wait for at least 30 minutes at room temperature.
- Rinse briefly under cold water. Drain and squeeze to remove excess liquid.
- Combine the vinegar, soy sauce, sugar into the bowl of chopped cucumbers.
- Cover and refrigerate for at least 24 hours before serving.
Cook Bold Food 