Quick-Pickled Cucumbers With Rice Vinegar Recipe

The Food Lab

Unraveling the mysteries of home cooking through science.

J. Kenji López-Alt

[Photographs: J. Kenji Lopez-Alt]

These pickles go great in these Pork Belly Buns.

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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)

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.