Yield: 1 servings
|9 tablespoons||Rice vinegar|
|1 \N||Seedless cucumber cut into 2 inch chunks|
|1 \N||Red pepper cut into 2 inch dice|
|1 \N||Yellow pepper cut into 2 inch dice|
|\N \N||Salt and fresh ground pepper|
In a nonreactive pot over a medium heat stir the rice vinegar, sugar and salt and 3 tablespoons water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Mix the cucumber and pepper with the pickling liquid let sit for 30 minutes.
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9384 - ELLEN GREAVES Converted by MM_Buster v2.0l.