Spicy Quick Pickled Carrots and Cucumbers

By á-1088

Good with Asian Salmon and Edamame Rice

Ingredients

• 1/4 cup rice wine vinegar
• 2 teaspoons gluten free soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 seedless cucumber, thinly sliced
• 1 cup shredded carrots

Preparation

Step 1

Directions

Combine the vinegar, soy sauce, sugar, black and red peppers in a medium mixing bowl. Add the cucumbers and carrots. Cover and refrigerate for at least 10 minutes or up to 1 hour.