Mary Olivar with Whole Foods Market shows us a new recipe.
Japanese Style Pickles
These zesty pickles are a fun change from classic dill or bread-and-butter pickles. Serve as a complement to grilled or spicy foods, or with chicken or fish.
4 Japanese cucumbers, thinly sliced, or 3 English cucumbers, peeled and sliced
1 red onion, thinly sliced
1/2 cup rice vinegar
2 teaspoons rice syrup
1/4 teaspoon fine sea salt
3 fresh red chili peppers, seeded
2 tablespoons fresh cilantro
Combine cucumbers, onion, vinegar, rice syrup, salt, chili peppers and cilantro and refrigerate in an airtight container for up to 1 week.