Quick Cucumber Pickles

Ingredients

• 1 cup rice wine vinegar

• 1 cup water

• 3/4 cup sugar

• 1 tablespoon Kosher salt

• 4 cups thinly sliced Japanese or English cucumbers (about 3 Japanese or 1 English)

Preparation

Combine vinegar, water, sugar, and salt in a medium saucepan and bring to a boil over high heat. Remove from heat. Add cucumber slices and stir. Cover with a clean kitchen towel or a double layer of heavy duty paper towels, pressing down until towel is saturated with liquid and in direct contact with the cucumbers. Let rest 10 minutes, then transfer cucumbers to a sealable container. Top up with liquid and discard the rest. Store in the refrigerator for up to 1 month. Makes about a pint.

Credits to Serious Eats - J Kenji Lopez-Alt 2018

Urban Cowgill March 2018