Vegetables Cucumber Quick-Pickled Sweet Cucumbers 1 Review 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 By Magnus Nilsson Magnus Nilsson Instagram A Swedish chef by the name of Magnus Nilsson worked as head chef at the restaurant Fäviken in Sweden for a number of years before it closed in December 2019. Having previously worked at L'Astrance and L'Arpège in France, he moved to Fäviken restaurant in 2008, which has been ranked as the 57th best restaurant in the world and has been awarded two Michelin stars since 2016. In addition, Nilsson has also been featured in the third season of PBS's The Mind of a Chef. Food & Wine's Editorial Guidelines Updated on February 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 15 mins Total Time: 2 hrs 45 mins Yield: 1 quart Ingredients 1 cup sugar 1/2 cup distilled white vinegar 2 unpeeled medium cucumbers, very thinly sliced 1 tablespoon kosher salt Directions 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. Make Ahead The pickles can be refrigerated for 1 week. Rate it Print