Serves 4
20 min
Quick-Pickled Cucumbers with Rice Vinegar
Recipe GLPRa32382556de2c3
A bright and refreshing quick-pickled cucumber dish made with rice vinegar, water, sugar, and kosher salt. Thinly sliced Japanese or English cucumbers are combined with a tangy-sweet brine and are ready to enjoy in minutes. Perfect as a side dish, palate cleanser, or crisp accompaniment to Asian-inspired meals.
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Ingredients
1 cup Rice wine vinegar
1 cup Water
¾ cup Sugar
1 tablespoon Kosher salt
4 cups Japanese or English cucumbers, thinly sliced
Directions
In a medium saucepan, combine the rice vinegar, water, sugar, and kosher salt. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt completely.
Once the brine reaches a rolling boil, remove from heat and let cool for about 5 minutes, until it reaches a warm temperature.
Place the thinly sliced cucumbers in a non-reactive container such as a glass bowl or jar.
Pour the warm brine over the cucumbers, ensuring they are fully submerged. Gently stir to combine and distribute the liquid evenly.
Allow the cucumbers to cool to room temperature, about 10 minutes, then serve immediately for the crispest texture, or refrigerate until ready to serve.
