Spicy Pickled Cucumbers
Half a Scotch bonnet pepper brings the heat in this recipe. Want to go a little milder? Use a jalapeño.
Photography by Amanda Marsalis
Recipe by Ziggy Marley
Start to Finish: 30 minutes | Servings: About 3 cups |
Ingredients
4 Persian cucumbers, thinly sliced
1/4 cup raw apple cider vinegar (such as Bragg)
1/2 tsp. raw agave syrup
1/4 tsp. low-sodium soy sauce or liquid aminos
1/2 Scotch bonnet or habanero chile, seeded and thinly sliced
Preparation
In a medium bowl, mix all the ingredients. Let marinate at room temperature for at least 20 minutes, stirring occasionally.
