Quick-Pickled Sweet Cucumbers
Quick-Pickled Sweet Cucumbers
A crisp and delightful side dish.
Ingredients
- 1 cup sugar
- 1/2 cup distilled white vinegar
- 2 unpeeled cucumbers, very thinly sliced
- 1 tbsp kosher salt
Instructions
- In a medium saucepan, combine the sugar with 1 1/2 cups of water and bring to a simmer over moderate heat, stirring to dissolve the sugar. Remove the pan from the heat and stir in the vinegar. Transfer the brine to a heatproof bowl and let cool to room temperature.In a colander set over a bowl, toss the sliced cucumbers with the salt. Let stand at room temperature for 15 minutes. Press down on the cucumbers to release any excess liquid and transfer the cucumbers to the bring. Cover and refrigerate for two hours before serving.I like to use pickling cucumbers or small cukes picked early. The trick to crispness is to slice them really thin, best using a mandoline - or just a sharp knife.
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