Homemade Spicy Pickles
The easiest and most delicious homemade spicy pickles ever!!
Servings: 6 people
Ingredients
- ½ pound Persian cucumbers sliced ½ in thick
- ½ tablespoon kosher salt
- 2-3 cloves garlic sliced thin or minced
- 1 tablespoon grated fresh ginger
- 6 green onions chopped
- ½ cup rice vinegar plus more as needed
- 1 jalapeno sliced thin seeds removed for less spice.
- 1 tablespoon honey
- 1 teaspoon low sodium soy sauce
- ½ teaspoon sesame oil
Instructions
- Place cut cucumbers in a colander set over a bowl, sprinkle with kosher salt and give a quick toss to make sure it’s evenly coated. Let sit 30 minutes.
- Rinse cucumber under running water, remove excess water by placing cucumbers on a towel to blot dry.
- In a mixing bowl, combine cucumbers and remaining ingredients. Stir to coat. The liquid should cover the cucumbers entirely. Cover and refrigerate for at least 4 hours or overnight.
Notes
I like to use Persian cucumbers as they don't usually have seeds. You might also find English or Hothouse cucumbers, which are very similar.
Nutrition
Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 615mg | Potassium: 109mg | Fiber: 1g | Sugar: 4g | Vitamin A: 185IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 0.4mg