Quick-Pickled Cucumbers With Rice Vinegar Recipe
Unraveling the mysteries of home cooking through science.
[Photographs: J. Kenji Lopez-Alt]
These pickles go great in these Pork Belly Buns.
What's New On Serious Eats
- Yield:Makes about 1 pint
- Active time: 10 minutes
- Total time:20 minutes
- Rated:
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.
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