Quick Pickled Cucumber Slices
Author -Yields: 2 cups
Ingredients
- 1/2 seedless cucumber
- 1/2 cup apple cider vinegar, distilled white vinegar, or unseasoned rice vinegar (120ml)
- 3/4 cup water (180ml)
- 2 teaspoons cane sugar
- 1 teaspoon kosher salt
- 1 teaspoon mustard seeds (optional)
Instructions
- Using a vegetable slicer or a sharp chef's knife, slice the cucumber crosswise into thin slices (ideally 1/16 in/2mm, or as close to that as you can get).
- Place the slices into a 1-pint/480ml mason jar. Add the mustard seeds to the jar, if using.
- Stir together the vinegar and water in a heatproof measuring cup. Pour this mixture into a saucepan and bring to a simmer, then stir in the sugar and salt. Alternatively, microwave the water and vinegar for 2 minutes, then stir in the sugar and salt until they're dissolved.
- Pour the hot pickling liquid over the cucumber slices in the jar. Submerge them completely.
- Allow the slices to sit at room temperature for 30 minutes. Use right away, or cover the jar tightly with a lid and store in the fridge for up to 2 weeks.