Recipe for easy cucumber pickles

Easy cucumber pickles

Serves 6

½ English cucumber (skin on)

2 teaspoons sugar

Pinch of salt

1 tablespoon rice vinegar

Dash of soy sauce

1. With a mandoline or sharp knife, slice the cucumbers as thinly as possible. Transfer to a bowl, add cold water to cover, and set aside for 2 minutes. Tip the cucumbers into a strainer. Pat dry with paper towels.

2. Transfer the cucumbers to a bowl. Add the sugar, salt, rice vinegar, and soy sauce. Toss well. Adapted from Susumu Ito

Want to leave a comment?

Create an Account Or sign in to your account

To comment, please create a screen name in your profile

To comment, please verify your email address

Conversation

This discussion has ended. Please join elsewhere on Boston.com