..
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.
