Spicy Asian Pickles
12 small seedless cucumbers, sliced on an angle or, 2-3 large seedless cucumbers, thinly sliced
2 bunches of scallions, chopped, tops only
1/2 C thinly sliced sweet onion
2 bay leaves
2 Tsp. Sriracha Sauce
1/4 cup chopped dill leaves
1/4 cup sugar
2/3 cup rice wine vinegar
4 tablespoons soy sauce
Layer the cucumbers, scallions, 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, onion and Bay. Simmer until the sugar dissolves. Let the hot brine cool to room temp. and then pour into the cucumber mixture and cover with a lid. Let marinate for several hours, stirring occasionally.