Quick 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
- 1 tablespoon minced fresh ginger
- ½ cup white vinegar
- ¼ teaspoon sugar
- ⅛ teaspoon red pepper flakes or to taste
- olive oil to cover
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, 1 tablespoon minced fresh ginger, ¼ teaspoon sugar and ⅛ teaspoon red pepper flakes .
- 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
Washing: thoroughly wash the cucumbers before cutting and salting.
Salt: we have a 'barbecue salt' here which is in between fine and very coarse. That's what I use, but any salt will do really. Let not that stop you from making this quick pickles.
Oil: I use olive oil and that's why the images have a yellow tint. Most recipes don't have oil, but it is a wonderful way of keeping them in the fridge.
Vinegar: I use white vinegar but rice works well too.
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.
