Ingredients for Pickled Cucumber Dipping Sauce
- Rice Vinegar
- ½ cup water
- Caster Sugar
- Lebanese Cucumber
- Red Chile
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How to Make Pickled Cucumber Dipping Sauce
- In a medium saucepan, combine 1 cup white vinegar, ½ cup water, and ½ cup granulated sugar.
- Cook over low heat, stirring constantly, for 2 minutes, or until the sugar is completely dissolved.
- Increase the heat to high and bring the mixture to a rolling boil.
- Reduce heat to medium-low and simmer for 5 minutes, or until the syrup slightly thickens and coats the back of a spoon.
- Remove from heat and let the syrup cool for 10 minutes.
- Transfer the cooled syrup to a medium-sized bowl.
- Add 1 cup thinly sliced cucumber and 1-2 finely chopped chili peppers (adjust to your spice preference).
- Gently stir to combine the cucumber and chili with the syrup.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the sauce to chill completely. For best results, chill for 2-3 hours.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
286g
Fat
0g
Carbs
25g
