Quick and Easy Pickled Cucumbers
It takes little time to put together these pickled cucumbers. Talk about a fast and easy condiment! If you add ginger and pepper flakes, you can make them as hot as you want. An amazing pickled cucumber recipe to serve with burgers, potato salad, and pulled pork sandwiches.
Servings 2 cups
Ingredients
- 2 cucumbers medium-sized
- 1 teaspoon sea salt
- ½ cup white vinegar
- ¼ teaspoon sugar
- ⅛ teaspoon red pepper flakes or to taste
- olive oil to cover
Optional:
- 1 tablespoon minced fresh ginger
Instructions
- Wash well 2 cucumbers, cut in half, each piece inhalf again and cut along the seeds. Cut each quarter into ½ inch pieces.
- Toss in a bowl with 1 teaspoon sea salt and let stand 30 minutes at room temperature. Drain off the liquid that was released.
- Mix in ½ cup white vinegar, ¼ teaspoon sugar and ⅛ teaspoon red pepper flakes . And 1 tablespoon minced fresh ginger, if using.
- Transfer to a jar, packing. Add olive oil until all cucumbers are covered, close tightly and store in the refrigerator.
- You can eat them immediately or wait until they are colder from the fridge. They last one month.
Notes
Salt: Use semi-coarse or coarse salt for the first step. That said, any salt will do, really. Let not that stop you from making these pickles.
Oil: I use olive oil, and that's why the images have a yellow tint. It's a wonderful way of keeping them in the fridge. You can use other types, like sunflower oil or canola.
Spiciness: Keep in mind when adding ginger and red pepper flakes that the longer you keep them, the spicier the cucumbers get. Decrease the amount if you plan to use them in a few weeks. At least the first time you make them. Or you can omit them altogether, but they will lack something, in my opinion.
