My mom made these spicy Asian pickles a lot when I was a kid. They are really quick to make, and go great with Asian food. It’s great to have a jar of them in the fridge. My mom says in a pinch, these pickles are good even if they’ve only been marinating for an hour. But I prefer to leave them overnight if I can manage to plan ahead.

Guessipe

• 1/4 cup rice vinegar
• 4 tsp sugar
• 1 tsp soy sauce
• 1 tsp fish sauce
• 1 tsp red pepper flakes
• 2 Persian or small English cucumbers

Whisk together all ingredients except the cucumbers.

Slice the cucumbers into 1/4 inch rounds.

Put the cucumbers in a jar and pour the marinade over them. Toss occasionally. Chill the pickles overnight.