Pickled Chili Ginger Mint Cucumbers & Red Spring Onions

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Makes 2 cups


1 cup water
1 cup rice wine vinegar, flavored with ginger if you can find
¼ c. sugar
1 teaspoon salt
1/4 cup chopped fresh mint
1 large euro cucumber washed & sliced thin (peels on)
2 cayenne peppers sliced thinly, seeds removed
(Serrano chili’s can be substituted)
1 medium red onion sliced thin
¼ cup fresh ginger , peeled and sliced thin


Whisk water, vinegar, sugar & salt together until sugar and salt are totally dissolved. Add cucumbers, red onions, ginger, and chili’s and mix well. Refrigerate for about 1 hour or until desired pickled taste.