Requiring just 15 minutes of prep, these superthin sweet pickled cucumbers are salted before they're submerged in the pickling brine for maximum flavor.
Slideshow: More Pickled Vegetable Recipes
1 cup sugar
1/2 cup distilled white vinegar
2 unpeeled medium cucumbers, very thinly sliced
1 tablespoon kosher salt
How to Make It
In a medium saucepan, combine the sugar with 1 1/2 cups of water and bring to a simmer over moderate heat, stirring to dissolve the sugar. Remove the pan from the heat and stir in the vinegar. Transfer the brine to a heatproof bowl and let cool to room temperature.
In a colander set over a bowl, toss the sliced cucumbers with the salt. Let stand at room temperature for 15 minutes. Press down on the cucumbers to release any excess liquid, then transfer the cucumbers to the brine. Cover and refrigerate for at least 2 hours.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.