These pickled cucumbers are inspired by the spicy-sweet pickles served at Saffron, a popular Thai takeaway in San Diego. Use thin-skinned Japanese, Persian, English or pickling cucumbers, and slice them as thinly as possible. If you have a mandolin or Japanese slicer, this a good time to use it; otherwise, just use a razor-sharp chef’s knife. Serve these pickled cucumbers as a refreshing summer side dish, or use them as a condiment in sandwiches and tacos. They’d be delicious on a sandwich or tortilla with Grass-Fed Beef Bulgogi and Fiery-Sweet Peach Salsa.
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These were fantastic, and easy! The longer they sat, the hotter they got. They lasted a good two weeks.
Great to have around, aren’t they!
this looks beautifully simple! i have bookmarked this, thank you for sharing
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Can I make it without the sugar? This looks amazing but not a fan of sweet pickles. It’s an Armenian thing.
You totally could!
If I replace sugar with honey, would you suggest an equal amount?
I would, Trena. It won’t have quite the same taste, but will still be delicious. You could also try alternative sugars like coconut sugar or sucanat.
Thank you Lia. I’m working at eliminating sugar from my diet as much as possible. I remember, I bought some Demerara washed raw cane sugar. Perhaps that, or maple syrup would be sweeter.