This is a very simple, sugar-free, zero-carb side dish or salad, inspired by the delightful fresh pickles served at our local Korean restaurant. Perfect to start the day or serve alongside a meal.
1 1/2 large cucumbers (or two pickling cukes)
2 T Kidsweet™
1/2 cup rice vinegar
1 t siracha sauce (or more, to taste)
1 t sesame oil
1/2 t sea salt
1 c water
slice cucumbers into quarters, then slice into bite-sized chunks.
place cucumbers into quart-sized mason jar.
add Kidsweet, salt, and siracha, then pour oil and vinegar over them.
fill the jar with water almost to the top and screw on a cap.
gently shake to combine ingredients.
Park in the fridge for a few hours to a week, depending on how much you prefer the cucumbers to be soaked through.