Wednesday, October 3, 2012

Spicy Pickled Cucumber

Tasty Kitchen Blog Spicy Pickled Cucumbers.


 This is the first recipe I have seen on      
 the Pioneer Woman website via tastykitchen 
that fits the vegan diet or plant based diet. I can't
 wait to make this for dinner or take to a potfaith (potluck).

   Spicy Pickled Cucumbers 
 1 whole Large English Cucumber
 1 cup Rice Wine Vinegar
  ¼ cups Sugar
  2 teaspoons Kosher Salt
  ¼ teaspoons Crushed Red Pepper Flakes

1. Thinly slice the cucumber, and set aside.

2. Warm the rice wine vinegar, sugar, salt and red pepper flakes in a small saucepan. When you have brought it to a simmer, whisk well to make sure that the sugar and salt have dissolved.

3. Transfer it to a bowl and let it cool completely.

4. When the liquid is cool, add the cucumber slices.

5. Refrigerate until ready to serve.