Quick-Pickled Cucumbers with Rice Vinegar
Thin cucumber slices soak in a sweet-salty rice vinegar brine for a crisp, tangy pickle that brightens bowls, sandwiches, and snacks.
Prep 10 min · Cook 5 min · Total 25 min · Makes about 4 cups
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
Directions
- In a medium saucepan, mix the vinegar, water, sugar, and salt. Set it over high heat and bring the mixture to a boil, then take the pan off the heat.
- Add the sliced cucumbers to the hot brine and stir to coat them. Lay a clean kitchen towel or a double layer of heavy duty paper towels over the cucumbers, pressing it down until it is soaked through and touching the cucumbers directly.
- Leave the cucumbers to sit for 10 minutes. Move them into a sealable container, pour in enough brine to cover them, and throw away any extra liquid. Refrigerate for up to 1 month.