Low Carb Friends - Asian Hot-Sweet Pickle Recipe by RR tweaked

Asian Hot-Sweet Pickle

Recipe courtesy Rachael Ray
4 servings

Ingredients

6 small Kirby cucumber, sliced on an angle or, 1 large seedless cucumber, thinly sliced on an angle
1 small bunch scallions, cut into long, thin slices on an angle
2 bay leaves
1 red chile pepper, thinly sliced on an angle
1/4 cup chopped dill leaves
1/2 cup sugar
2/3 cup rice wine vinegar
2 tablespoons tamari sauce

Directions

Layer the cucumbers, scallions, bay, chile pepper and dill in a storage container with a tight fitting lid.
In a small saucepan over low heat add the sugar, vinegar and soy sauce. Simmer until the sugar dissolves. Pour the hot brine into the cucumber mixture and cover with a lid. Let marinate for 10 minutes. Stir the mixture every few minutes.

I made this today. I didn't have the exact ingredients so I improvied.

I doubled the vinegar recipe using Bragg's liquid aminos and apple cider vinegar and I used zevia cane instead of sugar.

If you aren't familar with zevia cane, it's like half stevia and half sugar, so use the sweetner of your choice. I think Splenda would work fine.

For my veggies, I used a regular long cucumber, a yellow squash, a big jalapeno, a big red bell pepper, 2 green onions and I made long carrot slices with the veggie peeler. I added some pickling spice toom, about a tablespoon. I didn't have fresh dill, so I used the kind in the spice jar and my bay leaves were the dried kind. I also added a tablespoon of mustard seed just cuz I like that in my pickles.

I have them in the fridge now and I'll taste them later tonight or else tomorrow and let ya'll know the results.

Man, I couldn't believe how easy this recipe was.