Pickled Cucumbers

These crunchy, tangy pickled cucumbers make for a refreshing and zesty snack that is perfect for any Paleo diet. Infused with traditional Chinese flavors, they offer a delightful balance of sweet and sour that will awaken your taste buds.

Ingredients

• Cucumbers - 300 grams
• Salt - 1 teaspoon
• Rice vinegar - 60 milliliters
• Water - 60 milliliters
• Coconut sugar - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame oil - 1 teaspoon
• Red chili flakes - 1/4 teaspoon
• Green onions - 2 stalks, chopped

Steps

1. Wash the cucumbers thoroughly and slice them into thin rounds or spears, depending on your preference.
2. In a bowl, combine the sliced cucumbers with salt and let them sit for about 15 minutes to draw out excess moisture.
3. In a separate bowl, whisk together the rice vinegar, water, coconut sugar, minced garlic, grated ginger, sesame oil, and red chili flakes until the sugar is fully dissolved.
4. Drain the cucumbers and rinse them under cold water to remove excess salt, then add them to the vinegar mixture.
5. Stir in the chopped green onions, ensuring all the cucumbers are well coated with the pickling liquid.
6. Transfer the mixture to a jar or airtight container and refrigerate for at least 15 minutes before serving to allow the flavors to meld.

Nutrition

• Calories: 45
• Protein: 1 g
• Carbs: 9 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 430 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Low in calories and high in hydration, making them a great snack for weight management.
• Rich in antioxidants and vitamins, supporting overall health and digestion.

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