Sweet and Sour Pickled Cucumbers Recipe
I make these cucumbers almost every week and serve them alongside any well-seasoned meat or fish. They are refreshing and delicious. The vinegary liquid that comes off of them pairs so well with hot food.
Ingredients
- 4-6 baby cucumbers
- ¼ cup apple cider vinegar
- 2 tsp honey
- 1 tsp sesame oil
- ¼ tsp kosher salt
- 1 tbsp toasted sesame seeds, optional
Instructions
- 1
Slice cucumbers into 3-4 mm slices. I do this on a slicer so I get even slices. Place slices in a medium-size mixing bowl. Drizzle the vinegar, honey and oil over the cucumbers, sprinkle with the salt, and mix and toss together very well. Sprinkle with sesame seeds, toss.
- 2
Let marinate at room temperature for as little as 10 minutes or they can be served the next day. They will last in the fridge for 3-4 days. Serves 4-6.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Sweet and Sour Pickled Cucumbers?
This Sweet and Sour Pickled Cucumbers recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 6 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this sweet and sour pickled cucumbers?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.