Zesty Pickled Cucumbers

[kirra]

Zesty Pickled Cucumbers
Dorie Greenspan

Ingredients:

1 English cucumber or 2 long regular cucumbers, scrubbed
1/2 tsp sea salt
1 Tbsp finely minced fresh ginger
1/4 cup white distilled vinegar
1/4 tsp sugar
Pinch of hot pepper flakes
Minced parsley, for serving

Preparation:

If you’d like this dish to look a little more festive, draw the tines of a fork down the length of the cucumber(s) to create stripes. Do this all around the cucumber or at intervals, then cut the cucumber into 1/2-inch-thick rounds.

Toss the rounds into a bowl and stir in the salt. Set the cucumbers aside, stirring occasionally, for about 30 minutes; drain off the liquid.

Add everything but the parsley to the bowl, stir and chill for 2 hours or as long as overnight. Serve the cucumbers sprinkled with parsley. Serves 4.

Nutritional Info:
Per serving: 20 calories
4g carbs
1g protein
No fat or cholesterol.