Ingredients
Makes about 1 quart
1lb. kirby, Persian, or English hothouse cucumbers, sliced ½" thick
½lemon, thinly sliced into rounds, seeds removed
1small green chile (such as serrano), thinly sliced
1 2" piece ginger, peeled, julienned
1½cups unseasoned rice vinegar
¼cup sugar
4tsp. Diamond Crystal or 2 tsp. Morton kosher salt
1Tbsp. sesame seeds
Preparation
Place cucumbers in jar. Bring lemon slices, chile, ginger, vinegar, sugar, salt, sesame seeds, and 2 cups water to a boil in a small saucepan and cook, stirring, until sugar and salt are dissolved, about 1 minute. Let cool. Pour brine over cucumbers in jar; cover and chill. Pickles will taste good after a few hours, but for the best flavor wait at least 24 hours before using.
Do ahead: Cucumbers can be pickled 2 months ahead. Keep chilled.
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