Spicy Pickled Cucumbers


To be honest, we made this more as a salad to serve with a meal right away but there was some left over and it tasted so much better a day later. This is because the cucumber really had a chance to "pickle" with the vinegar. It's great both ways so if you want to make it and serve it right away you certainly can, but having it as a leftover snack or a late addition to a meal, it may be even tastier!


Macronutrient Balance: 0g Protein / 0g Fat / 9g Carbohydrates - this makes 2 (5.2oz) servings


Ingredients:

  • 4 Persian cucumbers - ends cut off and sliced diagonally at about 1/4 inch thickness

  • 1 clove garlic - finely minced

  • 1/3 cup rice wine vinegar

  • 1/2 tsp chili flakes

  • 1 Tbsp chopped cilantro

  • salt and pepper to taste

Instructions:

  1. Toss all of your ingredients together

  2. Let rest for 10 minutes before serving or refrigerate and serve later for a more "pickled" dish

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