These quick pickled cucumbers are tangy, refreshingly crisp and offer garden-fresh flavor with Moringa Vinga function!
Pickled Vinga Cucumbers
INGREDIENTS
- 2 cups sliced garden cucumbers
- 1 cup water
- 2 tbsp. Moringa Vinga Ginger & Lemongrass infusion
- 1 1/2 tsp kosher salt
DIRECTIONS
- In a small bowl of water add and stir together the Moringa Vinga and salt
- Fill a mason jar with the cucumbers and pour in liquid brine, making sure the cucumbers are completely covered
- Refrigerate overnight before enjoying the following day
- Best served with tacos, sandwiches or just eat them as a snack (yum!)
*Will keep for at least 10 days or more
