QUICK-PICKLED ENGLISH CUCUMBERS

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Quick-pickled English Cucumbers image

Number Of Ingredients 4

1/2 cup Rice vinegar
1/4 cup Sugar
1 tablespoon Kosher salt
3/4 pound English cucumbers

Steps:

  • In medium nonreactive pot over medium-high heat, bring rice vinegar, sugar and salt to a simmer stirring frequently. Once the sugar and salt ha.ve completely dissolved, remove pan from heat
  • Add cucumber slices to hot brine and set aside to cool to room temperature
  • Transfer the pickles and brine into a pint jar or other glass container and close the lid tightly. Store in the refrigerator overnight. The pickles will be ready to eat after 1 hour and will keep for 5-7 days

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