Quick-Pickled Cucumber and Red Pepper
Ready in thirty minutes. A bright side dish that balances rich mains.
- Prep
- 30 min
- Cook
- 5 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Photo: Collab Media / Pexels
Sides like this bring crunch, acidity and color to the table. Japanese cucumbers have tiny seeds and thin skin, so there is no need to peel or scoop them. Set everything out before you start so assembly flows without stopping.
Method
Heat the vinegar, water, sugar and salt until dissolved, then cool to room temperature.
Slice the cucumber and red pepper thinly and pack into clean jars.
Pour the brine over the vegetables to cover and refrigerate for at least 30 minutes, or overnight for fuller flavor.
Keep chilled for up to two weeks and serve as a bright side with rice and grilled fish.
Chef's note
Toast sesame seeds right before using for the best aroma.
From the Salads and Sides counter
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