Who doesn’t like a sweet and tangy vegetable, especially one with a kick to it. My Thai Cucumbers hit all the right notes and are easy to make. Just like my pickled onions, simple ingredients and so delicious. Make them and put that jar of cucumbers right next to your onions in your refrigerator. You’ll be all set with great condiments for Memorial weekend entertaining.

Thai Cucumbers

1/2 cup rice wine vinegar

2 tablespoons coconut sugar

1-2 teaspoons red pepper flakes

1 scallion chopped white and green parts

1/2 english cucumber sliced thin preferably on a mandoline

1/2 cup water

Method

Pour vinegar into a 1 cup mason jar. Add sugar and dissolve it in the vinegar, add red pepper flakes and scallions. Slice cucumber and add slices to jar. Fill jar with water and let sit room temperature for 1 hour, then refrigerate up to two weeks. Use on everything from pulled pork sandwiches, salads & set out as an appetizer to munch on.