Half bushels of those little pickling cucumbers used to be easy to come by. But for this fast, easy summer condiment, those long thin English/Persian cucumbers work just fine. Double or triple the recipe for a weekend party, or to pass around jars to friends. This recipe makes about a pint. The hardest part here is the 10 minutes or so it takes to slice the vegetables REALLY thin—take that time and you’ll end up with great crispy, tangy pickles.
• One English cucumber
• ½ sweet onion, like Vidalia
• 1 tablespoon salt
• Garlic clove, whole but slightly crushed
• Ginger to taste—grated fresh, powdered or a few drops of ginger oil
• Red pepper flakes to taste
• ½ cup rice vinegar
• ¾ cup sugar
Heat vinegar and sugar until simmering and sugar is dissolved. Cool to room temperature. Add garlic and spices to taste. Thinly slice cucumber and onion, toss with salt and drain in colander for 1 hour. Fill clean jar with sliced vegetables and cover with vinegar mix. Refrigerate for 24 hours. That’s it—you’re done.
The Kitchen Hive