A few weeks ago I was super proud of my daughter who came home from Farmers Market and told me someone had the cucumbers labeled ‘Pickle’. Cucumbers aren’t pickles until you process them of course. In today’s post I share one of my favorite recipes this time of year when the cucumbers are abundant in my home garden and farmers market. This recipe is super healthy and you can add a bit of a kick to it by throwing in a hot pepper from the garden as well. The really great thing about Quick and Spicy Asian Cucumber Pickles Recipe is you don’t have to wait weeks like traditional pickles to enjoy!
Quick and Spicy Asian Cucumber Pickles Recipe
The recipe is easy because ingredients are common in most kitchen cabinets year-round. During the summer months it is super important to stock up on vinegar to quick process many veggies like cucumbers.
This recipe was shared with me years ago and I’ve changed it by adding a few extras. Thank you Bari Clark in Orlando Florida for inspiring me!
In The Kitchen
Fresh from the garden and prepared in the kitchen. Today’s recipe will make your mouth water and your heart sing.
I’m trialing a new variety of Stevia called SweetTang. I’m excited to use this in my recipe for sweetness. Did you know stevia is totally all natural and has ZERO calories? I muddled it with some rice vinegar in stead of using sugar in today’s recipe.
The U.S. Department of Agriculture estimates Americans added more sugar to their diet every year since the 1970s until 2000.
Put It Together
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