Pickled Vinga Cucumbers

These quick pickled cucumbers are tangy, refreshingly crisp and offer garden-fresh flavor with Moringa Vinga function!

Pickled Vinga Cucumbers


  • 2 cups sliced garden cucumbers
  • 1 cup water
  • 2 tbsp. Moringa Vinga Ginger & Lemongrass infusion
  • 1  1/2 tsp kosher salt


  1. In a small bowl of water add and stir together the Moringa Vinga and salt
  2. Fill a mason jar with the cucumbers and pour in liquid brine, making sure the cucumbers are completely covered
  3. Refrigerate overnight before enjoying the following day
  4. Best served with tacos, sandwiches or just eat them as a snack (yum!)

*Will keep for at least 10 days or more