Chinese Pickled Cucumbers

Chinese Pickled Cucumbers

4
BaykerGirl 0

"This is my mom's recipe for delicious, easy-to-make pickles that are sweet and sour! They're not conventional pickles, but taste like them. Use any substitute like sliced carrots, (daikon) radish, or even fruit!"

Ingredients

9 h 40 m {{adjustedServings}} servings 58 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Place cucumber slices into a colander in the sink and lightly sprinkle with salt, tossing to coat. Allow cucumber to drain for 30 minutes. Gently shake the colander to remove any excess liquid and transfer cucumber to a large bowl. Stir in rice vinegar and honey, making sure to coat each cucumber slice evenly. Cover and refrigerate overnight. Toss cucumber and return to the refrigerator for an additional hour. Serve chilled.
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Reviews

4
  1. 4 Ratings

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3/29/11: I really debated whether to review or not, especially since I plan to make these again as is, but decided to add my two cents before making this again and let pple decide whether or no...

These were ok but totally sweet and not sour at all.

I tried some delicious cucumbers in a tasty vinaigrette at a Chinese buffet and was really hoping this was the recipe, which it wasn't. Not much flavor.