These pickles go great in these Pork Belly Buns.
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Quick-Pickled Cucumbers with Rice Vinegar
About This Recipe
|Yield:||Makes about 1 pint|
|Active time:||10 minutes|
|Total time:||20 minutes|
- 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)
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.