Quick Pickles

By MARTHA ROSE SHULMAN   –   NY Times

Keep this easy recipe in your back pocket for when you want to add crunchy, zingy punch to whatever you’re serving. The flavor of the rice vinegar creates a pickle that goes particularly well with Asian dishes.

Featured in: Vegetarian Bowls Spiked With Vibrant Asian Flavors.

INGREDIENTS

• 4 small firm cucumbers, such as Kirby or Persian, peeled or scrubbed, sliced 1/8-inch thick
• 1 tablespoon sugar
• 1 ½ teaspoons fine sea salt
• 1 tablespoon rice vinegar

PREPARATION

1. Slice cucumbers 1/8-inch thick using a mandoline or a sharp knife. Toss with the sugar and salt and leave in a colander to drain for 20 to 30 minutes. Rinse well and drain.
2. In a bowl, toss cucumbers with the vinegar, tasting and adding more as desired. Store in a container in the refrigerator for up to a week.