These quick-pickled cucumbers are versatile, serving as an accompaniment to veggie burgers or a spicy main course. Make them as spicy as you like by adjusting the amount of jalapeño. Keep sealed in the refrigerator for up to a month. Bon appétit!
Makes 12 servings
8 Persian cucumbers (small)
2 large regular cucumbers 2 cups sliced daikon radishes 1 sliced jalapeño pepper, or less, to taste 1 cup shredded or thinly sliced carrots 2 teaspoons minced garlic ¼ cup coconut aminos 2 tablespoons lemon juice 2 tablespoons apple cider vinegar 1 tablespoon Japanese rice vinegar 2 tablespoons coconut sugar 2 teaspoons salt, or more, to taste
Chop cucumbers and combine with remaining ingredients in a glass bowl. Cover and let sit for two hours minimum. Transfer into sealed jars or other sealed containers and refrigerate. Keeps for one month.