Spicy Japanese Quick Pickle
Cuisine: Japanese
Author: Monson Made This
  • 1 English cucumber, thinly sliced
  • 1 scallion or green onion, roughly chopped
  • ½ cup rice vinegar
  • ½ cup hot water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flake
  1. Bring the water to a boil. Add the salt and sugar and stir until dissolved. 

  2. Thinly slice your cucumbers, and stuff the slices into a pint-sized mason jar. Pour the pickling liquid over the cucumber and seal the jar. Allow to cool to room temperature, and then refrigerate for at least 8 hours before serving.