Quick-Pickled Cucumbers with Rice Vinegar

Quick-Pickled Cucumbers with Rice Vinegar

Ingredients

1 cup rice wine vinegar

1 cup water

3/4 cup sugar

1 tablespoon Kosher salt

4 cups thinly sliced Japanese or English cucumbers (about 3 Japanese or 1 English)

Method

Combine vinegar, water, sugar, and salt in a medium saucepan and bring to a boil over high heat. Remove from heat. Add cucumber slices and stir. Cover with a clean kitchen towel or a double layer of heavy duty paper towels, pressing down until towel is saturated with liquid and in direct contact with the cucumbers. Let rest 10 minutes, then transfer cucumbers to a sealable container. Top up with liquid and discard the rest. Store in the refrigerator for up to 1 month.

From http://www.seriouseats.com/