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Article: Pickled Cucumbers

Pickled Cucumbers

Servings: 4


  • 2, Persian cucumbers
  • kosher salt
  • 1 1/2′′ knob of ginger
  • 5 tbsp, il Fustino Kaffir Lime and Ginger Vinegar


Thinly slice the cucumbers and toss with a pinch of salt and let sit in a colander for 5 minutes to drain excess water.

Transfer to a small bowl and add grated ginger and vinegar. Toss to coat evenly.

Chill until ready to serve.