Quick-Pickled Cucumbers With Rice Vinegar Recipe

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Serious Eats / J. Kenji Lopez-Alt

These pickles go great in these Sous Vide Pork Belly Buns With Pork Braise Mayonnaise.

Recipe Facts

Active: 10 mins
Total: 20 mins
Serves: 16 servings

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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)

Directions

  1. 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.

Nutrition Facts (per serving)
22 Calories
0g Fat
5g Carbs
0g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 22
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 122mg 5%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Total Sugars 5g
Protein 0g
Vitamin C 0mg 2%
Calcium 4mg 0%
Iron 0mg 0%
Potassium 26mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)