So you missed your chance to do a whole bunch of preserving last fall? Here’s the answer to the pickle shortage you are faced with: Quick Pickled Cucumbers. With barbecue season approaching, these are a good thing to have around for topping hamburgers or serving along side ribs.
I sort of goofed around with the measurements in the ingredients list because I didn’t have a Kirby cucumber, but instead a tray of eight small cucumbers. It all worked out and I ended up with a slightly sweet, crispy pickle. I suspect that the addition of mustard seeds and turmeric might be tasty too. Next time!
But this time, here’s what happened.
Got all the ingredients in view.
Sliced all the cucumbers.
Thinly sliced the onion.
Add the sugar to the rice vinegar.
Add the salt too. Then stir to dissolve.
Add the vinegar/sugar/salt mixture.
Toss to combine.
Five hours later, in time for dinner: Quick Pickled Cucumbers.
You can find the recipe here:
Quick Pickled Cucumbers
Makes 1 cup
Total Time: 20m
1/4 cup rice vinegar
1 tablespoon sugar
1 Kirby cucumber, very thinly sliced
1/4 sweet or white onion, thinly sliced
In a medium bowl, combine the vinegar, sugar, and 1/4 teaspoon salt, stirring until the sugar and salt are dissolved. Add the cucumber and onion and toss to combine. Let sit, tossing occasionally, at least 15 minutes and up to 6 hours.