These quick-pickled cucumbers are simple to make and need just four ingredients - cucumber, salt, sugar, and rice vinegar! I love to pair pickled cucumbers with rich meats (like mochiko chicken or beef bulgolgi). There's just something about the way the acidity from the pickles complements the fattiness of the meat.
1largeJapanese cucumbersub English or persian cucumber
¼cuprice vinegarnot seasoned rice vinegar
1tablespoongranulated sugar
2teaspoonssalt
Instructions
Slice the cucumber into ¼" discs. If your cucumber is large, you can slice in half lengthwise before cutting to make half-moons.
Add the sliced cucumber to a small mixing bowl and sprinkle with salt, and toss to evenly distribute. Let the mixture sit for 10 minutes, and then drain any excess water.
Heat the rice vinegar in a small saucepan. Add the sugar and stir until dissolved.
Add the cucumbers to a heat proof jar with a lid (I like to use glass mason jars). Carefully pour the vinegar mixture into the jar, cover, and refrigerate. Pickles will last in the refrigerator for up to two weeks.
Keyword 10 Ingredients or Less, 5 Ingredients or Less, Dairy Free, Easy, Family-Friendly, Gluten Free, Good For Groups, Japanese, Kid-Friendly, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian, Weeknight