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Pickled Cucumber

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“A recipe from the cookbook "Vietnamese Bible". States that should last around 10 days stored in the refrigerator”
READY IN:
20mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut unpeeled cucumbers lenghtways in half and scoop out the seeds (discard the seeds) . Slice the cucumbers thinly.
  2. In a bowl, mix the rice vinegar, sugar , salt and water, stirring to dissolve the sugar.
  3. Add all ingredients and mix.
  4. Cover with clingwrap and set aside on the counter for around 40 minutes, turning occassionally.
  5. Refrigerate and use as required.

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