Quick & Spicy Asian Pickles


  1. 1/4 cup rice vinegar

    1. 4 teaspoons sugar

    2. 1 teaspoon soy sauce

    3. 1 teaspoon fish sauce

    4. 1/2 teaspoon The Farm’s dried crushed red pepper

    5. 4 The Farm’s pickling cucumbers


      1. Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl. DO AHEAD Can be made 1 day ahed. Cover and Chill. Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occassionally.