Quick-Pickled Cucumbers With Rice Vinegar Recipe

Name: Quick-Pickled Cucumbers With Rice Vinegar Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 16
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)

By

J. Kenji López-Alt

Updated Jun. 02, 2020

0

These pickles go great in these sous vide pork belly buns with pork braise mayonnaise.

Prep: 5 mins

Cook: 15 mins

Active: 10 mins

Total: 20 mins

Serves: 16 servings

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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.

Nutrition Facts (per serving)
22	Calories
0g	Fat
5g	Carbs
0g	Protein

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.)

Quick-Pickled Cucumbers With Rice Vinegar Recipe

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