These spicy vegan pickles from the fridge are crunchy, tangy, and full of flavor. It's great as a snack, on sandwiches, or as a tangy side dish.
Ingredients: 4 cups thinly sliced cucumbers. 1 cup thinly sliced red onion. 2 cloves garlic, minced. 1 cup apple cider vinegar. 1 cup water. 2 tablespoons sugar. 1 tablespoon salt. 1 teaspoon mustard seeds. 1 teaspoon crushed red pepper flakes.
Instructions: In a large bowl, combine cucumbers, onion, and garlic. In a saucepan, mix vinegar, water, sugar, salt, mustard seeds, and red pepper flakes. Bring to a boil. Pour hot vinegar mixture over cucumber mixture in the bowl. Let it cool to room temperature, then cover and refrigerate for at least 4 hours before serving.
Prep Time: 10 minutes
Cook Time: 5 minutes
jai llewellyn art
