Learn how to quick pickle just about anything with this dead simple salt and sugar cure.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Appetizer
Cuisine: Japanese
Keyword: Condiments, Gluten Free, Pickling, Quick
Servings: 2people
Author: Angie
Ingredients
2Japanese Cucumbers
Or
3-5Persian Cucumbers
1.5TbsSugar
.75TbsSea Salt1 Tbs if using Diamond Kosher
Korean Chile FlakesTo Taste
1DrizzleRice Vinegar, Shoyu, or if you're me, Fish Sauce
Instructions
I like cutting the cucumbers into weird geometric nubs, but very thin slices will “pickle” quickly, and thicker slices can hang out in the rub for longer.
Combine cucumbers with salt and sugar. Let Rest in a small bowl for a minimum of 20 minutes, maximum of 45 or they may get too salty or limp.
Rinse with cold water. Pat dry, add additional mix-ins.
I also love these with just a few shakes of umeboshi vinegar. Eat with some kind of broiled fish, ideally.